Grilled spiced shrimp and dolmades with zucchini salad
Photo by Sian Richards
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
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.
