Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light March 2003

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

124 calories; calories from fat 24%; fat 3.3g; saturated fat 0.5g; mono fat 1.5g; poly fat 0.7g; protein 17.6g; carbohydrates 5.6g; fiber 0.7g; cholesterol 129mg; iron 2.4mg; sodium 349mg; calcium 52mg.
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