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    Cocktail Shrimp and Olives


    Source of Recipe


    Southern Living, I THINK


    Recipe Introduction


    This is a good make-ahead appetizer. Especially for warmer weather.


    List of Ingredients


    • 1 1/2 lb. large shrimp
    • 1- 9 1/2 oz. jar large green olives, drained, or 1- 7 1/2 oz. can black olives, OR half of each (best)
    • 2 T. olive oil
    • 1 1/2 t. curry powder
    • 1/2 t. salt
    • 1/2 t. ground ginger
    • 1/4 t. coarsely ground black pepper
    • 2 T. lemon juice
    • 1 T. finely minced fresh parsley


    Instructions


    1. ABOUT 3 HOURS BEFORE SERVING OR DAY AHEAD:
    2. Shell and devein shrimp, leaving tail part of shell on if you like. Rinse shrimp with running cold water. In 4 qt. saucepan over high heat, in 8 cups boiling water, heat shrimp to boiling; cook 1 to 2 minutes until shrimps turn opaque throughout. Drain shrimp well. Place shrimps and olives in a 13x9 glass baking dish.
    3. In a 1 qt. saucepan over medium heat, heat olive oil. Cook curry powder, salt, ginger and pepper, stirring constantly, 1 minute. Remove from heat, stir in lemon juice and parsley. Pour warm marinade over shrimp and olives.
    4. Cover and refrigerate at least 2 hours or overnight, tossing occasionally.


    Final Comments


    Makes 12 appetizer servings.

    Per serving: 95 calories, 7 g. fat, 72 mg. cholesterol, 700 mg. sodium

 

 

 


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