Abbey Dining Room
300 21st Street
Miami Beach, FL 33139
(305) 531-0033

Shrimp Fattoush Salad
Chef Kira Volz of Abbey Dining Room at The Abbey Hotel – Miami, FL
Adapted by StarChefs

Yield: 6 Entrée Servings (or 12-15 Appetizer Servings)

This salad is assembled together with four components – pita chips, sumac vinaigrette, chopped salad and grilled shrimp. Together they make a great combination but separately they can used in as many combinations as your imagination or pantry can create!

    Pita Chips:
  • 1 bag of pocket pita (not Greek pita)
  • 2 to 4 Tablespoons of Za’tar spice (available in most Mediterranean markets)
  • ¼ cup of extra virgin olive oil
  • Salt and pepper
    Sumac vinaigrette:
  • 2 Tablespoons Sumac (Available at most Mediterranean markets)
  • ¼ cup of fresh lemon juice
  • ¾ cup of extra virgin olive oil
  • Salt and pepper
    Chopped salad:
  • 1 cucumber, peeled, seeded and diced
  • 3 green onions, chopped
  • 6 Roma tomatoes, seeded and chopped
  • ¼ cup total of chopped cilantro, mint and parsley
  • 1 pound of shrimp, any size
For pita chips:

Preheat oven to 375°F. Cut each pita into 6 or 8 wedges and pull apart. Toss together in large bowl with remaining ingredients and season to taste. Lay out flat on baking sheet and cook until golden, about 12 to 15 minutes. Set aside. Chips will hold in airtight container for 2 or 3 days.

For sumac vinaigrette:
Combine all of the ingredients in a pint jar or bottle with tight-fitting lid. Shake well before serving. Vinaigrette will hold refrigerated for 5 days.

For chopped salad:
Toss all ingredients (except for shrimp) together in a large bowl and set aside.

Peel and de-vein shrimp. Season with salt and pepper and cook by preferred method. (The shrimp may be grilled or sautéed or even boiled.) Cooking time will vary, about 3 to 5 minutes depending on the size of the shrimp.

To assemble the fattoush, roughly chop warm shrimp, leaving 2 or 3 whole for garnish. Add chopped shrimp to chopped salad and toss with vinaigrette. Arrange pita chips around the edge of a large platter with the salad in the center. Garnish with whole shrimp and serve immediately.

Wine pairing:
Serve with a fruity Pinot Grigio such as the Zenata Pinot Grigio 2003

Packing tips:
Place pita chips in an airtight container. Toss chopped shrimp with salad and put in a sealed plastic container. Keep the vinaigrette in the bottle or jar you mixed it in and toss with the salad just before serving. Serve with pita chips.


Published: August 2004