Main Courses
Butterfly Shrimp on Halloumi
Serves 4
Ingredients
- 1 pkg (7-10 oz) Pittas Halloumi cheese
- 1 pound raw shrimp, medium or large
- 2 minced garlic cloves
- Zest and juice of 1/2 lemon
- 2 tablespoons chopped parsley
- Salt, freshly ground black pepper
Method
Cut the Halloumi cheese into 1/4-inch slices. Pat dry on paper towel.
Clean the shrimp and peel them down to the tail, leaving the tail on. De-vein. Slice each one down its length, almost to the vein and flatten to form a butterfly shape.
Heat the oil in a large skillet and sauté shallots until translucent. Add garlic and lemon juice and cook 1 minute. Add shrimp and cook, stirring occasionally, until they turn pink, about 4 minutes.
Grill the Halloumi on a charcoal grill or under the grill in the oven until the cheese is golden brown, about 3 minutes each side.
Arrange the Halloumi slices on serving dish, place shrimp over it and sprinkle with parsley and lemon zest.
Transcribed from the PittaS recipe booklet halloumi, the cheese that grills!, page 33. Published as written.
Made with PittaS halloumi. For pan, grill and barbecue technique see our guide to cooking halloumi, and for keeping it before you cook it, our notes on storage and shelf life.