Shrimp with Avocado, Lemon and Dill featured in Food and Nutrition, August 2017

I’m excited to have this recipe featured in Food and Nutrition Stone Soup Blog, August 2017.

Shrimp with Avocado, Lemon and Fresh Dill


1 pound shrimp, peeled and deveined

Zest of 1 lemon

1/3 teaspoon salt

1/3 teaspoon ground pepper

2 tablespoons extra-virgin olive oil, divided

¼ cup feta cheese

2 cups arugula, chopped

2 cups cooked Kamut (can substitute barley or quinoa)

1 ripe avocado, peeled, seed removed and cubed

2 tablespoons lemon juice (about ½ of a lemon)

1 tablespoon fresh dill, minced



Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine lemon zest, salt, pepper and 1 tablespoon of olive oil. Add shrimp and toss until coated. Place shrimp on baking sheet and bake for 10 minutes or until shrimp turns pink . While shrimp is cooking, in a large bowl combine feta cheese, arugula and cooked Kamut. Add avocado, lemon juice, dill and the cooked shrimp to the arugula mixture. Toss gently until combined. Drizzle with remaining 1 tablespoon of olive oil.



2 Comments Add yours

  1. Caroline Kline says:

    Cool! Cori is coming for a visit at the end of the month… maybe we can make this dish for lunch or dinner 😊


    1. Judy Matusky says:

      have fun and let me know if you make it! We should all plan to get together for a reunion!


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