Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers
By America's Test KitchenPublished on August 21, 2007
Time
15 minutes
Yield
Serves 4 to 6 (Makes enough to sauce 1 1/2 pounds shrimp)
Ingredients
Disposable 10-inch aluminum pie plate 4 tablespoons extra-virgin olive oil 1 large ripe tomato, cored, seeded, and diced very small⅛ teaspoon table salt 1 tablespoon minced fresh oregano leaves 2 tablespoons fresh lemon juice from 1 lemon4 ounces feta cheese (about 1 cup), crumbled into ¼-inch pieces⅓ cup kalamata olives, pitted and chopped fine3 scallion, white and green parts sliced very thin
Instructions
- Combine oil, tomato, salt, and oregano in pie plate. Set aluminum pie plate with sauce over hot side of grill and cook, stirring occasionally, until hot (about 1 1/2 minutes); transfer to cool side of the grill if using a charcoal grill or set aside off heat if using a gas grill.
- Proceed to grill shrimp as directed, adding lemon juice, feta, olives, and scallions just before serving.
Time
15 minutesYield
Serves 4 to 6 (Makes enough to sauce 1 1/2 pounds shrimp)Ingredients
Disposable 10-inch aluminum pie plate
4 tablespoons extra-virgin olive oil
1 large ripe tomato, cored, seeded, and diced very small
⅛ teaspoon table salt
1 tablespoon minced fresh oregano leaves
2 tablespoons fresh lemon juice from 1 lemon
4 ounces feta cheese (about 1 cup), crumbled into ¼-inch pieces
⅓ cup kalamata olives, pitted and chopped fine
3 scallion, white and green parts sliced very thin
Ingredients
Disposable 10-inch aluminum pie plate
4 tablespoons extra-virgin olive oil
1 large ripe tomato, cored, seeded, and diced very small
⅛ teaspoon table salt
1 tablespoon minced fresh oregano leaves
2 tablespoons fresh lemon juice from 1 lemon
4 ounces feta cheese (about 1 cup), crumbled into ¼-inch pieces
⅓ cup kalamata olives, pitted and chopped fine
3 scallion, white and green parts sliced very thin
Ingredients
Disposable 10-inch aluminum pie plate
4 tablespoons extra-virgin olive oil
1 large ripe tomato, cored, seeded, and diced very small
⅛ teaspoon table salt
1 tablespoon minced fresh oregano leaves
2 tablespoons fresh lemon juice from 1 lemon
4 ounces feta cheese (about 1 cup), crumbled into ¼-inch pieces
⅓ cup kalamata olives, pitted and chopped fine
3 scallion, white and green parts sliced very thin
Why This Recipe Works
To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely cooked and finished cooking them in a heated sauce waiting on the cool side of the grill; this final simmer gave our broiled shrimp recipe tons of flavor.
Instructions
- Combine oil, tomato, salt, and oregano in pie plate. Set aluminum pie plate with sauce over hot side of grill and cook, stirring occasionally, until hot (about 1 1/2 minutes); transfer to cool side of the grill if using a charcoal grill or set aside off heat if using a gas grill.
- Proceed to grill shrimp as directed, adding lemon juice, feta, olives, and scallions just before serving.
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