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Marinated Shrimp and Olives Recipe

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This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.—Carol Gawronski, Lake Wales, Florida

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Diabetic Friendly

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Marinated Shrimp and Olives Recipe

Prep: 30 min. + chilling

Yield: 15-20 Servings

25 5 30

Ingredients

1-1/2 pounds cooked medium shrimp, peeled and deveined
1 can (6 ounces) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons olive oil
1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Directions

Combine shrimp and olives in a 2-qt. dish; set aside.
In a small saucepan, heat oil over medium heat. Combine the curry, ginger, salt and pepper; whisk into hot oil. Cook and stir for 1 minute. Remove from the heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.
Cover and refrigerate for up to 6 hours, stirring occasionally. Serve with toothpicks. Yield: 15-20 servings.

Nutritional Facts 1 serving equals 71 calories, 4 g fat (trace saturated fat), 52 mg cholesterol, 292 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

Originally published as Marinated Shrimp and Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p36

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Reviews for Marinated Shrimp and Olives (1)

Marinated Shrimp and Olives

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Reviewed on Dec. 30, 2011 by 7833louis

Who'd have thought??? We are neither fans of curry nor ginger but this was a huge hit at our Christmas Eve Day buffet. And the next day it was even better so next time I will make it well ahead of serving.