Shrimp Shooters

Name: Shrimp Shooters
Prep time: 15 min
Total time: 8 h 15 min
Yield: Makes 8 servings
Ingredients: ⅔ cup olive oil; ½ cup white balsamic vinegar; 1 tablespoon chopped fresh cilantro; 2 tablespoons grated lemon rind; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 1 teaspoon hot sauce; 1 ½ pounds peeled, large cooked shrimp; Romaine lettuce heart leaves

6 Ratings
6 Reviews

This refreshing appetizer, inspired by a recipe from chef Robert St. John's book A Southern Palate, showcases Gulf Coast shrimp.

Recipe by Southern Living June 2007

Gallery

Credit: Ralph Anderson; Styling: Marian Cooper Cairns

Recipe Summary

prep:

15 mins

chill:

8 hrs

total:

8 hrs 15 mins

Yield:

Makes 8 servings

Ingredients

⅔ cup olive oil
½ cup white balsamic vinegar
1 tablespoon chopped fresh cilantro
2 tablespoons grated lemon rind
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon hot sauce
1 ½ pounds peeled, large cooked shrimp
Romaine lettuce heart leaves

Directions

Step 1
Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl.

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Step 2
Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
Step 3
Arrange lettuce leaves in 8 (6- to 8-oz.) glasses. Spoon shrimp mixture evenly into glasses.
Step 4
Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

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KathyinManvel

04/20/2014

Way too oily and not acidic enough. Seemed to have an "off" taste. Will not make again.

Judie2152

10/31/2013

Excellent! These disappeared so fast. I served the shrimp in a large bowl with picks. Much better than the traditional shrimp with cocktail sauce.

seaside725

11/07/2011

This was a nice change from the everyday shrimp cocktail. It was easy to make and the dressing was better chilled for 24 hours.

slewis

04/04/2009

Refreshing , great dish to entertain with, I also used lime and the juice from 1 lime, it really added to it....

sk8ermom

03/06/2009

We made these last weekend for weekend guests. It was a great hit! Plan on making again for more friends coming next week. Easy and tasty. I used florida pink shrimp and cooked them myself with bayleaves, sea salt and pepper. They were wonderful.

Ginnyocurtis

12/12/2008

A delicious favorite-- one I've used several times and will continue to rely on for parties!

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