Yogurt has always been a staple for me. While most of my classmates brought sandwiches for lunch in elementary school, my bag always held a yogurt. (Except for my Harriet the Spy phase where I ate tomato sandwiches)
When Thatbrother and I were in charge of making dinner, we often used yogurt to coat our baked chicken.
Now yogurt makes it's appearance as breakfast, snacks, even desserts mixed with berries. And while I don't eat much ice cream, I will never turn down a tart frozen yogurt. Especially in the summer, I love it's cool tang.
So a mixture of some summer favorites - yogurt and shrimp, provides a cool, refreshing dinner. For me, yogurt sauce is decidedly Greek, so I served this in a pita with cucumber, tomato, and feta. Cucumber, which is also a cool summer treat, and tomato - because really, tomato doesn't get any better than right now,
Shrimp with Yogurt Sauce
- 1/2 cup greek yogurt
- 1 garlic clove, minced
- 3/4 teaspoon dried oregano
- 1 teaspoon chopped fresh mint
- 2 teaspoons lemon juice
- 1/4 teaspoon pepper
- 1 1/2 pounds shrimp, peeled and deveined
- 2 tablespoons Greek seasoning
- 2 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- 1 large tomato, chopped
- 1 cucumber, thinly sliced
- Whisk together the yogurt, garlic, oregano,mint, lemon juice, and pepper. Refrigerate until ready to use.
- Combine greek seasoning and olive oil in a ziplock bag with shrimp. Refrigerate 30 minutes.
- Heat grill or grill pan over medium heat. Grill shrimp 5 minutes per side or until pink.
- Serve shrimp on pita with cheese, tomato, cucumber, and yogurt sauce.