Mediterranean Shrimp Plate

Richard Mora from Daphne's Mediterranean stops by Good Day to make a Greek plate. Many of the items on the restaurant's menu are under 700 calories. There are also build-your-own bowl options.

Mediterranean Shrimp Plate

Roasted Vegetables 

1 tbsp olive oil
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup green beans
1 tsp salt
1 tsp pepper
1 tsp oregano

Set oven to back at 350 degrees. Chop off the long stems of broccoli and cauliflower, leaving just the heads of the vegetables. Cut green beans into 2" pieces. Toss all vegetables, olive oil, salt and pepper into a large mixing bowl. Place seasoned vegetables onto a baking sheet and place on the middle rack of the oven. Bake for 20-25 minutes at 350 degrees. When finished, let sit for 5 minutes to cool

2 cups Greek yogurt
1 cucumber
1 clove garlic
2 tbsp olive oil
1 lemon (about 2 tbsp juice)
2 tbsp dill

Peel the cucumber, cut it in half, then scoop out the seeds with a spoon. Grate the cucumber using a box grater, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with kosher salt, then let stand for at least 10 minutes to drain any remaining water.

Add the Greek yogurt, olive oil, garlic, lemon juice and dill to the bowl, and stir to blend. Let the mixture rest for about 5 minutes to allow the flavors to meld. Add additional herbs and/or salt and pepper to taste.

Serve tzatziki immediately or chill for later.

Shrimp Marinade

1/4 cup Olive Oil
 Fresh Herbs
1 tbsp Chives,
1 tbsp Parsley
1 tsp Dill
1 tsp salt
3 minced garlic cloves

In a mixing bowl, mix together olive oil, fresh herbs, salt, and minced garlic. Pour the marinade into a large resealable plastic bag with a six-count of shrimp. Seal, and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Lightly oil grill and cook shrimp for 5 minutes per side, or until the shrimp is no longer transparent. Discard the remaining marinade.

Rice Seasoning for Basmati Rice

1 cup of Basmati Rice 
2 cups of water
1 tsp salt
0.5 tsp sugar
0.5 tsp onion powder
0.5 tsp corn starch
2 tsp turmeric
1 tbsp sunflower oil

Heat up sunflower oil in a medium skillet over medium-high heat. Add rice and sauté for about 2 minutes or until rice is lightly toasted. Add in salt, sugar, onion powder, corn starch, and turmeric. Cover, reduce heat, and simmer for 15 minutes or until the rice is tender.  Remove from heat; let stand for 5 minutes. Add additional seasonings to taste.

Greek Dressing for Greek Salad

2 cups of romaine
2 tbsp feta cheese
1/4 cup chopped olives 
1/4 chopped cucumber
1/2 diced tomato
1/4 sliced onion

3 tbsp white balsamic vinegar
1/4 cup soybean oil
1/2 cup olive oil
1 tbsp onion
1 tbsp lemon juice
1 lemon peel
1/2 cup water
1/2 tsp salt
1 Garlic clove, finely minced
1 tbsp sugar
1 tsp oregano
Chili pepper to taste

Prep ingredients: mince the garlic, chop onion, and hand-squeeze fresh lemon juice. Combine all ingredients into a mixing bowl and stir until dressing is at a smooth consistency. Chill and set aside for serving. 

Once all items are cooked and prepared, assemble the Shrimp Plate in a shallow bowl or large dinner plate. First, scoop basmati rice onto the plate and top with the roasted vegetables and shrimp skewer. Drizzle tzatziki over the entire dish, or enjoy scooped on the side. For Greek Salad, grab a handful of spring greens and toss in Greek vinaigrette.