Lettuce Gyros Filled with Spicy Georgia ShrimpRecipe by Cat Cora, Celebrity Chef, Cat Cora’s Kitchen
Photography by Kyle Ripley, Haigwood Studios “Traditional Greek gyros are made of spit-roasted lamb cut into chunks and wrapped in a warm round of pita then drizzled with tzatziki. Mine is definitely a California version, low in carbs, much lighter and even messier than the original. Instead of lamb, I use spicy grilled Georgia shrimp, and instead of bread, I serve the fish in crunchy lettuce cups. Set out a long platter with the shrimp-filled lettuce cups next to a big array of condiments. Your guests can dress their gyros however they please. Be sure to pile a large stack of napkins on the table too.” –Cat Cora Yield: 8–10 servings Avocado Tzatziki (recipe included) 4 pounds jumbo shrimp, washed and deveined 1 1/2 teaspoons sea salt 1/4 teaspoon freshly ground black pepper 1 teaspoon chili powder 1 tablespoon ground cumin 1 tablespoon dried orange rind 1 teaspoon cayenne pepper Tomato Salad (recipe included) 1 head butter lettuce 1 head radicchio pepperoncini as needed for garnish (optional) sliced scallions as needed for garnish (optional) At least 1 hour before you plan to serve the dish, prepare Avocado Tzatziki. Heat grill to 450 degrees. Sprinkle shrimp with salt and pepper, then rub shrimp all over with remaining seasonings until well coated. Thread shrimp onto wooden skewers that have been soaked in water for at least 15 minutes. Cover and refrigerate for 30 minutes. Prepare Tomato Salad. To grill shrimp, place them on hot grill and sear on both sides until pink. Remove shrimp from skewers. Form lettuce cups by gently separating heads of butter lettuce and radicchio. Make a cup by lining a whole leaf of butter lettuce with a radicchio leaf. Scoop a generous portion of shrimp into each lettuce cup. Top with Tomato Salad. Drizzle with Avocado Tzatziki and, if desired garnish with pepperoncini and scallions. |
Tomato Salad 5 plum tomatoes, diced 1 medium red onion, thinly sliced 1/2 cup Kalamata olives, pitted and halved 1 tablespoon finely chopped fresh oregano 2 tablespoons coarsely chopped fresh-leaf Italian parsley 2 tablespoons olive oil (preferably extra-virgin) 4 tablespoons fresh lime juice salt and pepper to taste For the Tomato Salad In a medium bowl, mix tomatoes, onion, olives, oregano, parsley, olive oil, and lime juice. Season with salt and pepper to taste and mix well. Set aside. Avocado Tzatziki Yield: about 2 1/2 cups 1 tablespoon fresh lemon juice 1/2 cup extra-virgin olive oil 1 large clove garlic, minced 1 teaspoon kosher salt 2 cups plain nonfat or low-fat Greek yogurt 1 medium cucumber, peeled, seeded and grated (about 1 cup) 1 avocado, halved, pitted and diced small For the Avocado Tzatziki In a large bowl, whisk together lemon juice, olive oil, garlic and salt. Whisk in yogurt. Add grated cucumber and diced avocado and mix well. Cover mixture and chill for at least 1 hour. Flavors pairing suggestion: Domaine Laroche “Vieille Voye” Chablis, 2014 |
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