By Trish Wesevich


Shrimp and Green Beans just naturally go together.  The Greeks know this, the French know this and people in the southern US know this.  I like this recipe because its simple, flavorful and combines well with the dill that is sprinkled on top of the dish making it taste fresh and look very beautiful.


1 lb. fresh, Gulf Shrimp

2 cups green beans, ends snipped

¼ cup high-quality block feta cheese

½ lemon

1 small clove of garlic

1 tbls. extra-virgin olive oil

2 tbls. dill

sea salt & pepper

Shrimp 2


Pre-heat broiler.  Peel and devein shrimp and place in bowl , Season well with a drizzle of olive oil, salt & pepper.  Spread onto a baking sheet and broil for 2 minutes.  Turn shrimp over and broil on the other side until cooked thru.   Chill for 20 minutes in fridge.


Cook green beans in slightly salted water for 5 minutes.  Drain and set into an ice bath for 5 minutes to shock them.  Boil pot of water again and lightly boil green beans again for another 4-7 minutes or until they just lightly snap.  This process will keep their green color and make them crisp but tender.  Return to an ice bath.


Let garlic soak in lemon juice for 5 minutes with a pinch of salt (this renders the garlic and tones it down).  Whisk in olive oil, and salt & pepper to taste.


With hands, thoroughly mix green beans and shrimp.   Crumble feta and toss into mixture.  Sprinkle with fresh dill and serve.


Serves 4

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About The Author

Trish Wesevich
Recipe/Editorial Contributor - 2013-Present

Chef Trish Wesevich is the owner and operator of Capital Kitchens in Austin, Texas and a contributing writer and recipe developer for Austin Food Magazine.

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