Marinated Shrimp and Olives

Name: Marinated Shrimp and Olives
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 20 servings.
Ingredients: 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound); 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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 20 servings.

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

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
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

1. Combine shrimp and olives; set aside.
2. In a small saucepan, heat oil over medium heat. In a small bowl, combine curry powder, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.
3. Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Nutrition Facts

1/3 cup: 71 calories, 4g fat (0 saturated fat), 52mg cholesterol, 292mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

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