I have made this many times and always get rave reviews. When pressed for time I have chilled for only 6 hrs -- still great taste. Instead of cooking the shrimp separately after the vinegar vegetable mixture has simmered for the 9 minutes or so I add the raw shrimp and continuing to simmer until the shrimp are cooked -- about 3 minutes. This is my go to recipe -- so simple but great flavor.
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.
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- Calories: 124
- Calories from fat: 24%
- Fat: 3.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.7g
- Protein: 17.6g
- Carbohydrate: 5.6g
- Fiber: 0.7g
- Cholesterol: 129mg
- Iron: 2.4mg
- Sodium: 349mg
- Calcium: 52mg
- 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
- 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.
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