Shrimp is by far one of my favorite sea food choices. They are bite sized and delicious while not tasting too fishy. However, I can never get around using shrimp in recipes. Something about it in pasta or shrimp as a topping doesn’t sit well with me. Even though I don’t like shrimp in recipes, this recipe is less of a recipe with shrimp and more of a recipe built around shrimp.
If you are looking for healthy food, this is a great source of protein.
Prep Time: 20 minutes
Chilling Time: 3 hours
Yield: 12 servings
1½ pounds frozen large
shrimp in shells, thawed
¼ cup lime juice
¼ cup sliced green onions
2 tablespoons olive oil
1 teaspoon honey
¼ teaspoon cumin seed,
1 fresh jalapeño
pepper, seeded and
2 cloves garlic, minced
1⁄8 teaspoon salt
1 cup cherry or grape
1. Peel and devein shrimp. In large saucepan bring 6 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink. Drain.
Rinse under cold water. Drain.
2. In heavy plastic bag set in shallow pan combine cooked shrimp, lime juice, onions, olive oil, honey, cumin, jalapeño pepper, garlic and salt; mix well. Seal bag. Refrigerate for 3 hours, turning bag occasionally.
3. Add tomatoes to shrimp. Turn bag until tomatoes are coated with marinade. Drain. Discard marinade. Arrange shrimp and tomatoes on lettuce-lined serving platter. Serve with cocktail forks or cocktail toothpicks.
|Per Serving (2 shrimp plus 2 tomatoes):
calories: 61; 17 calories from fat
total fat: 2 g; 0 g saturated fat, 0 g trans fat
cholesterol: 76 mg; sodium: 129 mg
total carbohydrates: 1 g; fiber: 0 g; sugars: 1 g
protein: 10 g; vitamins: vitamin A (4% DV); vitamin C
(8% DV); minerals: calcium (4% DV);