Shrimp Salad, Mediterranean-Style

About

Taken from Mark Bittman's 'How to Cook Everything.' It says, "This is worlds away from the typical mayonnaise-laden shrimp salad." Cook time - 30 minutes.

Yield:

4 servings

Added:

December 10, 2009

Creator:

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Ingredients

4 cups fast fish stock, shrimp stock or canned chicken stock
2 pounds medium-to-large shrimp, peeled
1/2 cup minced parsley
2 tablespoons capers
1 small clove garlic, finely minced
cup to ½ extra-virgin olive oil
Salt and freshly ground black pepper to taste
Freshly squeezed lemon juice to taste
Lemon Wedges

Preparation

1
Place the stock in a large saucepan or deep skillet and bring to a boil over medium-high heat.
2
Turn the heat to medium-low and add the shrimp. Cover and simmer for 2 minutes, then turn off the heat, uncover, and let the shrimp cool in the liquid for about 10 minutes.
3
Drain the shrimp, reserving the stock for another use (if you choose).
4
Toss the shrimp with the parsley, capers, garlic, 1/3 cup of the olive oil, salt, pepper, and lemon juice. Taste and add additional olive oil or lemon juice if necessary. Serve with lemon wedges.

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