Fire & Ice Tomatoes and Shrimp
Recipe: #9398
May 02, 2013
"A great appetizer!! a little time consuming but can be made ahead and very much worth it!! Cool:1 hour Chill:2 hours to 24 hours evolved to our taste from B H & G"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (258.4 g)
- Calories 171.1
- Total Fat - 6.2 g
- Saturated Fat - 1 g
- Cholesterol - 71.4 mg
- Sodium - 840.9 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 2.2 g
- Sugars - 9.1 g
- Protein - 10.2 g
- Calcium - 74.1 mg
- Iron - 1 mg
- Vitamin C - 33.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel and devein shrimp.
Step 2
Thread shrimp on 4 skewers.
Step 3
Place shrimp skewers on the lightly oiled rack of the grill directly over medium high heat.
Step 4
Grill for 8 to 10 minutes or until opaque, turning several times.
Step 5
Remove from heat.
Step 6
Carefully remove from skewers and let cool completely.
Step 7
Combine vinegar, water, sugar, mustard seed, celery salt, salt, black pepper and cayenne pepper in a small saucepan.
Step 8
Bring to boiling, reduce heat and cook for 1 minute.
Step 9
Remove from heat and let cool completely.
Step 10
Meanwhile, in an extra large bowl combine tomato wedges, pepper rings, and onion slices.
Step 11
Pour vinegar mixture over veggie mixture; toss to coat.
Step 12
Gently stir shrimp into veggie mixture.
Step 13
Cover and refrigerate for 2 to 24 hours, stirring occasionally.
Step 14
Serve with a slotted spoon.
Tips
- Grill
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the tomatoes, pick ones that are firm and ripe.
- For the shrimp, be sure to select ones that are fresh and not pre-cooked.
- Substitute prawns for the shrimp - Prawns are larger and more flavourful than shrimp, so they will add a more intense flavour to the dish.
- Substitute white wine vinegar for the white vinegar - White wine vinegar is milder and slightly sweeter than white vinegar, so it will add a subtle sweetness to the dish.
Spicy Fire & Ice Tomatoes and Shrimp Increase the cayenne pepper to 1 teaspoon and add 1 teaspoon of chili powder to the vinegar mixture. Grill the shrimp for 2 to 3 minutes longer to give it a more charred flavor.
Sweet Potato Fries - Sweet potato fries are the perfect side dish to the Fire & Ice Tomatoes and Shrimp! The sweetness of the fries pairs perfectly with the zesty flavors of the shrimp and vegetables. Plus, they're easy to make and can be cooked in the oven while the shrimp is grilling.
Coconut Rice: Coconut Rice is a delicious accompaniment to the Fire & Ice Tomatoes and Shrimp. It's light and fluffy with a hint of sweetness from the coconut. The combination of the sweet and savory flavors makes it the perfect side dish to the zesty shrimp and vegetables. Plus, it's easy to make and can be cooked while the shrimp is grilling.
FAQ
Q: How long should I refrigerate the Fire & Ice Tomatoes and Shrimp?
A: Refrigerate the Fire & Ice Tomatoes and Shrimp for 2 to 24 hours, stirring occasionally.
Q: How many servings does the Fire & Ice Tomatoes and Shrimp recipe make?
A: The Fire & Ice Tomatoes and Shrimp recipe makes 4 to 6 servings.
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Fun facts:
FUN FACT 1: The classic Fire & Ice Tomatoes and Shrimp dish was created by the famous American cookbook author, Marion Brown, in the 1970s. It quickly became a popular appetizer for many households.
FUN FACT 2: The ingredients of Fire & Ice Tomatoes and Shrimp are inspired by the traditional flavors of Southern cuisine. This dish is often served at special occasions such as birthdays and weddings.