Grilled spiced shrimp and dolmades with zucchini salad
2
- Prep Time15 mins
- Total Time30 mins
- Makes4 Servings
Grilled spiced shrimp and dolmades with zucchini salad Photo by Sian Richards
A delicious, Greek-themed dinner ready in 30 minutes. Serve with a modern Greek blend white wine.
Ingredients
12 wooden skewers
454 g frozen raw tiger shrimp, thawed
12 dolmades
2 tbsp olive oil
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/8 tsp salt
Instructions
SOAK skewers in warm water 20 min.
PREHEAT barbecue to medium. Pat shrimp dry with paper towels. Thread shrimp onto 4 skewers. Thread 2 skewers through 3 dolmades to keep them steady. Repeat with remaining skewers and dolmades.
WHISK oil with coriander, cayenne and salt in a small bowl.
OIL grill, then barbecue dolmades, with lid open, 1 min per side. Brush with half of oil mixture, then transfer to plates. Barbecue shrimp until pink and firm, 2 to 3 min per side. Brush both sides with oil mixture, then transfer to plates.
Nutrition (per serving)
Calories 300, Protein 19g, Carbohydrates 16g, Fat 17g, Fibre 5g, Sodium 738mg.
Wine Pairings
Pair it with: A modern Greek blend The sprightly sauvignon blanc and the native vilana combine to great effect in this white, giving us lively flavours of yellow pear, melon rind and sun-warmed figs. It's a dream with zesty shrimp too. Our pick: Thalia Mediterra White, Greece, $10.
Serve with zucchini "pasta" salad.
Shopping tip: Dolmades are rice-stuffed grape leaves available in supermarket deli carts or cans. They are typically served as appetizers but make a great side if you're pressed for time.