Grilled Garlic Shrimp with Ptitim

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 731, total fat 28 G., saturated fats 7 G., proteins 39 G., carbohydrates 83 G., fiber 7 G., cholesterol 205 mg, sodium 742 mg, sugar 8 G.

Enjoy a delicious Mediterranean-style dish that's easy to prepare and perfect for both everyday and special occasions. Shrimp are marinated for a few minutes in a garlic-lemon marinade, grilled until cooked through, and served with a fragrant ptitim with raisins, olives, and feta. If you don't have a grill, grill the shrimp in a grill pan. Be sure to soak the wooden skewers in water to prevent them from burning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g large shrimp, peeled and deveined
6 tablespoons extra-virgin olive oil, plus more for greasing the grill grate
2 tsp dried oregano
1/4 tsp crushed red pepper flakes
3 large cloves of garlic, grated
3 lemons
2 tbsp. ptitim
1/4 cup golden raisins
2/3 cup crumbled feta
1/3 cup kalamata olives (pitted), halved
1/3 cup coarsely chopped fresh parsley
Special equipment: 4 wooden skewers, 30 cm long.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ptitim, shrimps, feta cheese, Kalamata olives, lemon, oregano

Cooking the dish according to the recipe:

Preheat a grill or grill pan over high heat. Soak four wooden skewers in water for at least 30 minutes.
Place the shrimp in a large zip-lock plastic bag. Add 2 tablespoons of olive oil, oregano, crushed red pepper, 1 grated garlic clove, and the zest and juice of 1 lemon. Seal the bag tightly and lightly massage the marinade into the shrimp using your hands. Marinate for 15 minutes at room temperature.

Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the ptitim and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the remaining 2 garlic cloves and cook, stirring, for about 1 minute. Add 2 1/4 cups water, raisins, and 1 teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the ptitim is tender, about 12 minutes. Transfer the ptitim to a large bowl and toss with a fork to break up any lumps and release any excess steam. Set aside.
Thread about 5 shrimp onto each skewer. Lightly brush the grill grate with olive oil. Grill the shrimp until lightly charred on both sides and cooked through, 1-2 minutes per side.
Add the remaining 3 tablespoons of olive oil, feta, olives, and parsley to the bowl with the ptitim. Finely grate the zest of 1 lemon, add it to the ptitim along with the juice of this and the remaining lemon, and toss to combine. Season with salt and pepper to taste, divide among 4 plates, and top with the shrimp.

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