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Marinated Shrimp
10
Servings
Servings
20m PT20M
Prep Time
Prep Time
2h PT2H
Cook Time
Cook Time
2h 20m
Ready In
Ready In
Recipe: #25373
December 29, 2016
"We love shrimp and these are especially delicious! The recipe by Chef Fleur Schim was clipped from a magazine in the 90s and has been a family go-to for years."
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (159.4 g)
- Calories 140.1
- Total Fat - 6.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 114.2 mg
- Sodium - 579.3 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 2.6 g
- Sugars - 2.1 g
- Protein - 13.1 g
- Calcium - 65.4 mg
- Iron - 0.5 mg
- Vitamin C - 17.2 mg
- Thiamin - 0 mg
Step 1
In a stock pot, cook shrimp in lightly salted boiling water to cover for 1 to 3 minutes or until shrimp are opaque.
Step 2
Drain and place shrmip in a resealable plastic bag set in a deep bowl.
Step 3
Add lemon slices, onion rings, olives, and tomato; toss to mix well.
Step 4
In a small bowl, whisk together lemon juice, vinegar, olive oil, garlic, mustard, salt, and red pepper.
Step 5
Pour over shrimp mixture and close the bag. Turn bag gently to coat contents.
Step 6
Marinate in refrigerator for at least 2 but not more than 6, turning bag once or twice.
Step 7
(Important! Do not leave shrimp longer than 6 hours in the marinade or the shrimp will become rubbery as the acids in the marinade continue to "cook" the shrimp.)
Step 8
Drain and serve in a clear glass bowl to show off the pretty colors.
Step 9
Enjoy!
Step 10
Refrigerate leftovers, (but not in the marinade.).
Tips & Variations
- The cooking time given is marinating time. Marinating over 6 hours will "over cook" these.
Tags :
Appetizers
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