Shrimp Salad, Mediterranean-Style
By: Taylor Davies
Published: Thursday, December 10, 2009 - 5:11pm

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.

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.