Shrimp Souvlaki with Whipped Feta and Pita
Ted created this dish for MasterChef ™ Season 16. Representing Greece in the Global Gauntlet opener, he set lemon-oregano prawn skewers seared on screaming-hot cast iron over a base of airy whipped feta, finished with blistered tomatoes and pita griddled from scratch on the same pan. Gordon Ramsay praised the beautifully cooked shrimp and the homemade bread, while Joe Bastianich and Tiffany Derry singled out the plate's elegance, balance and that warm pita made for sopping up every bit of sauce. It earned three yeses and a white apron.
- Time: 120 min
Source: Relaxed Recipes
Ingredients
- FOR THE PITA
- strong bread flour, plus extra for rolling
- instant yeast
- sugar
- salt
- warm water, about 105°F/40°C
- olive oil
- FOR THE SHRIMP SOUVLAKI
- large shrimp , peeled and deveined, tails on , patted very dry
- extra-virgin olive oil
- lemon, zested and juiced
- garlic cloves, grated
- dried Greek oregano , crushed between the fingers
- sweet paprika
- salt, plus more to finish
- black pepper
- butter, for basting
- FOR THE WHIPPED FETA
- Greek feta, brine-packed and drained
- cream cheese , at room temperature
- extra-virgin olive oil, plus more to drizzle
- lemon juice
- small garlic clove, grated
- of white pepper
- FOR THE BLISTERED TOMATOES & TO FINISH
- cherry or grape tomatoes
- Flaky sea salt, to taste
- Small handful fresh oregano or dill, to garnish
- Lemon wedges, to serve
- EQUIPMENT
- Large cast-iron skillet or griddle pan
- Metal skewers, or bamboo skewers soaked 30 minutes
- Food processor or blender
- Stand mixer with dough hook, or a bowl for hand-kneading
- Microplane or fine grater
- Rolling pin
- Tongs and a pastry brush
- Instant-read thermometer