Marinated Shrimp and Olives Recipe

5 1 1
Marinated Shrimp and Olives Recipe
Marinated Shrimp and Olives Recipe photo by Taste of Home
Publisher Photo

Marinated Shrimp and Olives Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min. + chilling

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, 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. Yield: 20 servings.
Originally published as Marinated Shrimp and Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p36

Nutritional Facts

1 each: 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.

  • 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
  1. Combine shrimp and olives; set aside.
  2. In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, 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. Yield: 20 servings.
Originally published as Marinated Shrimp and Olives in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarinated Shrimp and Olives

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
7833louis User ID: 1040763 208347
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."

Loading Image