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Pickled Shrimp

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 1/2 ounces)
In this impressive buffet appetizer, sautéed shrimp marinates with vegetables in a tangy vinaigrette. The taste gets even better as it steeps in the flavorful mixture, so make it up to 2 days before your party.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 3/4 cup julienne-cut red bell pepper
  • 2/3 cup cider vinegar
  • 1/2 cup vertically sliced onion
  • 1/3 cup julienne-cut carrot
  • 2 tablespoons sliced jalapeño pepper
  • 1 tablespoon sugar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 bay leaves
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 124
  • caloriesfromfat 24 %
  • fat 3.3 g
  • satfat 0.5 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 17.6 g
  • carbohydrate 5.6 g
  • fiber 0.7 g
  • cholesterol 129 mg
  • iron 2.4 mg
  • sodium 349 mg
  • calcium 52 mg

How to Make It

  1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; saute 3 minutes or until done. Place shrimp in a large bowl. Repeat procedure with remaining oil and shrimp.

  2. Combine bell pepper and next 10 ingredients (bell pepper through bay leaves) in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender.

  3. Pour pepper mixture over shrimp; add the cilantro, stirring to combine. Cover and chill 8 hours or up to 2 days, stirring occasionally. Discard the bay leaves.