We read Food & Wine recently and spotted an article about the actress and recent cookbook author Ali Larter. It discussed her philosophy of how to throw a good party – “plenty of cocktails, a made-ahead main course and a big, gooey cake for dessert.” We were intrigued – not just by her approach to parties, but because we own Larter’s new cookbook, Kitchen Revelry. (Click here to see featured recipe.)
It’s loaded with beautiful, healthy dishes. Extra virgin olive oil appears in many of the recipes, including this shrimp with feta and mint. This dish is an explosion of flavors: lemon and lime juice, good olive oil, mint, feta, wine, and, of course, the shrimp.
The shrimp are cooked in wine, extra virgin olive oil, and fresh lemon juice. The shrimp and the remaining cooking liquid are then placed separately in the refrigerator to chill for an hour.
The chilled shrimp are topped with fresh mint leaves, crumbled feta, a squeeze of fresh lime juice, the reserved cooking liquid – and a drizzle of olive oil. We’d opt for our medium-robust Arbosana to add a note of fresh tomato and almonds. (Click here to see featured recipe.)
Larter recommends serving the shrimp with a good sourdough baguette. “The best part is soaking up the minty lime juice with a crusty baguette,” she adds. Copy that!