Pickled Shrimp

Pickled Shrimp Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

8 servings (serving size: 1 1/2 ounces)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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.

Note:

David Bonom,

March 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note