Wednesday, September 8, 2010

Marinated Shrimp with Grilled Halloumi

We were happy eaters last night, dinner was one of those meals you were sorry when it came to the last bite ... so I couldn’t wait to share the recipe and one of my all-time favorite foods, Halloumi cheese. I love its wonderful flavor and texture. And who wouldn't marvel at a cheese that can be sautéed or grilled yet still keeps its’ shape and doesn’t melt?

I served it with slices of Ciabatta, the perfect bread for mopping up any of the delicious marinade.

Helpful to know: Over the years I have found that most pre-cooked, peeled shrimp have become almost devoid of any flavor, so I prefer to use 26-30 count raw shrimp that I cook, peel and devein. Plan accordingly; the shrimp need to marinate for 3 hours. Also, remember to save the shrimp marinade as it's used later in the recipe! Halloumi cheese can be found in the refrigerated specialty cheese section of and specialty cheese shops nationwide.

Shrimp and Marinade
1 pound large shrimp, cooked, peeled and deveined
3 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
Fresh ground black pepper to taste
In a medium bowl, combine shrimp with 3 tablespoons olive oil, lemon juice, salt and black pepper to taste. Marinate for 3 hours. Save marinade for inclusion in this recipe!

About 3 hours later …

Grilled Halloumi
1 tablespoon olive oil
½ pound halloumi cheese, sliced
Heat 1 tablespoon olive oil in a medium skillet over moderate heat, add halloumi slices and sauté for about 2 minutes or until just slightly brown.
6 generous portions of lettuce leaves, torn into bite size pieces
2 tablespoons toasted sunflower seeds
Kalamata olives
Toss lettuce leaves with remaining marinade. Divide lettuce among 6 rimmed serving plates. Top lettuce leaves with 4-5 shrimp and 2 slices of halloumi cheese. Garnish with toasted sunflower seeds and Kalamata olives. Yield: 6 servings.