Sometimes a little imagination can mean the difference between a so-so meal and a special one.
For instance, daydreaming about a trip to a Greek island could lead to a culinary inspiration involving fresh mushrooms and shrimp, bathed in a marinade with the sun-drenched flavors of olive oil, lemon juice, garlic and oregano.
Good news: The dish can become reality in a matter of minutes, no travel time needed. In the following recipe the mushroom-shrimp mixture is grilled, then piled on warm pita and served with a refreshing cucumber-yogurt sauce laced with mint and garlic.
Preparation 15 minutes, cooking time 8 minutes.
Grilled lemon shrimp and mushrooms
8ounces fresh white mushrooms
1pound large shrimp, peeled and deveined
2medium-sized zucchini, sliced 1-inch thick (about 21/2 cups)
1medium-sized red onion cut in 8 wedges
1/4 cup olive oil
2tablespoons fresh lemon juice
2teaspoons minced garlic
1teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4teaspoon ground black pepper
4pitas, warmed
Cucumber yogurt sauce (recipe follows)
Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with cucumber yogurt sauce.
Makes 4 servings.
Nutrition information per serving: 308 cal., 25 g pro., 16 g fat.
Cucumber yogurt sauce
1cup plain low-fat yogurt
1cup peeled, seeded and diced cucumber
1tablespoon chopped fresh mint or parsley
1teaspoon minced garlic
1/2teaspoon salt
In a small bowl, combine all ingredients, blend well.
Recipes by the Mushroom Information Center.
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