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
Marinated Shrimp and Olives
Marinated Shrimp and Olives
Prep Time
10 min
Cook Time
5 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
Directions
- Combine shrimp and olives; set aside.
- 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.
- 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.
