Shrimp Skewers with Tzatziki, Spinach, and Feta
Source of Recipe
Epicurious
List of Ingredients
Shrimp Skewers with Tzatziki, Spinach, and Feta
1 cup Greek-style (2% or nonfat) yogurt*
1 cup 1/4-inch cubes English hothouse cucumber
3 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice plus additional for drizzling
2 tablespoons chopped shallots
1 1/4 teaspoons aniseed, finely crushed, divided
Olive oil (for brushing and drizzling)
1 pound uncooked large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese
Recipe
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Nutritional analysis per serving: Calories (kcal) 289.44; %Calories from Fat 35.74; Fat (g) 11.50; Saturated Fat (g) 5.40; Cholesterol (mg) 249.90; Carbohydrates (g) 14.04; Dietary Fiber (g) 2.66; Total Sugars (g) 6.40; Net Carbs (g) 11.37; Protein (g) 32.81
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