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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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:15-20 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 15-20 servings

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

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.

Directions

  1. Combine shrimp and olives in a 2-qt. dish; set aside.
  2. 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.
  3. Cover and refrigerate for up to 6 hours, stirring occasionally. Serve with toothpicks. Yield: 15-20 servings.
Originally published as Marinated Shrimp and Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p36

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.

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MY REVIEW
Reviewed Dec. 30, 2011

"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."

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