Shrimp for a small kitchen (Shrimp with capers, lemon, and feta) from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 109) by Melissa Clark

  • lemons
  • garlic
  • Show all ingredients...
  • Serves : 2-3

  • EYB Comments

    Can substitute basil, dill or parsley for cilantro.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil, dill or parsley for cilantro.

  • mcvl on July 06, 2018

    A delicious, nearly effortless dish. For those of us old enough to remember shelling shrimp before they started to arrive at markets already split, the comparison makes today's shelling seem quick and snappy. Yum!

  • Astrid5555 on August 21, 2016

    This was delicious and so quick to make. The addition of feta created a perfectly thickened sauce with just the right acidity from the lemon juice and the capers. Added the suggested cilantro and served over basmati rice. A winner!

  • westminstr on February 26, 2016

    The feta melted and created A LOT of sauce, which I didn't expect somehow. O loved it, but E didn't like the sauce or shrimp. Also between the feta and capers I think no additional salt is needed. I think I could have improved the dish by defrosting the shrimp overnight in the fridge and patting them dry before cooking, and by including the cilantro garnish. Served with bread, I think basmati rice would have perhaps been better. Sauteed greens made a good side, the sauce was good with the greens.

  • stockholm28 on May 29, 2015

    Loved this. Another one of Melissa Clarke's high value recipes ... minimal effort with great flavor. I've had recipes similar to this, but they've generally had a wine sauce with feta added at the end. Using feta as the base of the sauce was delicious.

  • chawkins on June 25, 2014

    My kitchen is 9'x20', not that miniscule, but the shrimp turned out great. We really enjoyed the dish. In my garden, currently the cilantro is doing better than the basil, so I used cilantro. This is also the first time I cooked feta, most of the crumbled feta melted when cooked rendering a creamy sauce for the shrimp, delicious.

  • Breadcrumbs on April 28, 2012

    p. 109 I think the combination of flavours in this dish is something we’re accustomed to seeing on menus and in recipes but the difference here, at least for me, was the quantity and use of the feta as a sauce, that sets this dish apart and really make it something special. I made this by the book and we made ours w the basil vs the cilantro. My faithful friend Zoji did a stand-up job w the steamed basmati rice so this really makes for a quick, low effort weeknight dinner. Yummy, I’d make this again and I’ll definitely be using some Aleppo pepper next time around. mr bc loved this too and he’s not the shrimp-lover I am. photos here: http://chowhound.chow.com/topics/841843#7301106

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