Grilled spiced shrimp and dolmades with zucchini salad

2

PREP TIME

15 min

TOTAL TIME

30 min

Makes

4 Servings

Grilled spiced shrimp and dolmades with zucchini salad

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
  • 19 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 17 g,
  • Fibre
  • 5 g,
  • Sodium
  • 738 mg.
Wine Pairings
Thalia mediterra white

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.

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