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Marinated shrimp Cretan style in salty lemon dip

Marinated shrimp Cretan style in salty lemon dip
Los Angeles Times

With the flame burning at the Olympic Stadium in Athens, you might want to light your own in the kitchen. In my experience, guests tend to become antsy and hungry during torch-related activities and archery. Just in time -- you'd ... Read more

Total time: 20 minutes plus chilling time | Serves 6
Note: From "The Olive and the Caper," by Susanna Hoffman.

Salty lemon dip

  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried
  • 1/4 teaspoon freshly ground white pepper
  • 2 teaspoons chopped capers (optional)

Step 1Whisk the lemon juice, olive oil, salt, oregano, pepper and capers together in a small bowl, making sure to blend the salt thoroughly. Use right away or store, covered, in the refrigerator for up to 3 days.


  • 1 cup dry white wine
  • 1/4 cup olive oil
  • 4 cloves garlic, minced or pressed
  • 1/4 cup fresh flat-leaf parsley leaves, chopped or left whole
  • 3/4 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried
  • 2 teaspoons fresh lemon juice
  • 1 pound medium to large raw shrimp, shells on, deveined and rinsed
  • 2 tomatoes, each cut into 6 wedges
  • 18 kalamata, Amfissa, cracked green or other good olives
  • 1/3 cup salty lemon dip

Step 1Place the wine, oil, garlic, parsley, oregano and lemon juice in a nonreactive skillet or saucepan and bring to a boil over high heat.

Step 2Add the shrimp, reduce the heat and simmer, stirring, until the shrimp begin to turn pink, 1 1/2 to 3 minutes depending on size. Transfer the shrimp and the cooking liquid to a bowl and refrigerate, covered, until well chilled, up to several hours.

Step 3When ready to serve, drain the shrimp. Divide them among individual plates, placing them tails up. Arrange the tomato wedges and olives around the shrimp. Drizzle the lemon dip over all and serve right away.

Each serving:
261 calories; 10 grams protein; 5 grams carbohydrates; 1 gram fiber; 20 grams fat; 3 grams saturated fat; 90 mg. cholesterol; 419 mg. sodium.
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