Citrus-Marinated Shrimp
This colorful, tangy appetizer is a refreshing change from the traditional shrimp cocktail. I like to combine the briny shrimp with bay scallops, the tiny, sweet variety. Watch carefully when cooking the seafood—it can overcook quickly, resulting in a rubbery consistency. If you are serving this dish with cocktails, put out some pretty toothpicks for spearing. The seafood can also be offered as a first course. For convenience and to save time, ask your fishmonger to peel and devein the shrimp for you. Serve a chilled Sauvignon Blanc or sparkling wine to accompany the seafood.
This colorful, tangy appetizer is a refreshing change from the traditional shrimp cocktail. I like to combine the briny shrimp with bay scallops, the tiny, sweet variety. Watch carefully when cooking the seafood—it can overcook quickly, resulting in a rubbery consistency. If you are serving this dish with cocktails, put out some pretty toothpicks for spearing. The seafood can also be offered as a first course. For convenience and to save time, ask your fishmonger to peel and devein the shrimp for you. Serve a chilled Sauvignon Blanc or sparkling wine to accompany the seafood.
- 1 bay leaf
- marinade:
- 1 tablespoon dijon mustard
- 2 cups water
- 2 cloves garlic minced
- shrimp:
- salt & freshly ground black pepper to taste
- 3/4 cup fresh lemon juice
- 1 1/4 cups olive oil
- pinch red pepper flakes
- 2 cups dry white wine such as sauvignon blanc or pinot gris
- 1 1/2 lbs medium shrimp peeled & deveined
- 1 1/2 lbs bay scallops
- 1 red bell pepper seeded, thinly sliced & cut into 2 inch lengths
- 1 yellow bell pepper seeded, thinly sliced & cut into 2 inch lengths
- 1 red onion halved & thinly sliced
- 1/2 cup kalamata olives pitted & coarsely chopped
- 1 lemon meyer if possible, halved & thinly sliced, optional
- 1/4 cup fresh parsley finely chopped
- red leaf lettuce for serving
- Carbohydrate 6.31025286803559 g
- Cholesterol 87.174783609375 mg
- Fat 6.15448386619921 g
- Fiber 1.13497497236352 g
- Protein 19.2182412678096 g
- Saturated Fat 0.860972735170509 g
- Serving Size 1 1 Serving (199g)
- Sodium 228.813983284635 mg
- Sugar 5.17527789567207 g
- Trans Fat 0.712700648704564 g
- Calories 161 calories
Step-by-step
- To make the marinade: Place all the ingredients in a medium nonaluminum bowl. Whisk just until combined. Taste & adjust the seasonings.
- In a large saucepan, combine the water, wine & bay leaf over medium-high heat. Bring to a boil. Add the shrimp. Cover & cook, stirring occasionally, for 3 to 4 minutes, or until the shrimp are pink on the outside & just cooked in the center.
- Remove the shrimp with a slotted spoon to a deep bowl or large rectangular plastic container. Return the cooking liquid to a boil, add the scallops & cook for 2 to 3 minutes, or until the center of each scallop is opaque.
- Remove the scallops with the slotted spoon & add to the shrimp.
- Add the red & yellow bell peppers, onion, olives, lemon (if using) & parsley to the seafood. Pour in the marinade & stir well to combine the ingredients & to coat the seafood. Refrigerate for at least 4 hours or up to overnight, stirring the seafood occasionally to marinate evenly.
- To serve: Arrange the lettuce on a large platter & using a slotted spoon, top with the seafood mixture. Drizzle a little of the marinade over the seafood. Serve with small plates & forks or toothpicks. Or, serve on individual plates as a first course.
Citrus-Marinated Shrimp: A Refreshing Appetizer
As a busy professional woman, juggling a demanding career and a social life, I'm always on the lookout for recipes that are both delicious and easy to prepare. This Citrus-Marinated Shrimp recipe fits the bill perfectly. It's elegant enough to impress guests at a dinner party, yet simple enough for a weeknight meal. The bright, citrusy flavors are a welcome change from heavier, richer dishes, and the preparation time is surprisingly short, even considering the marinating period.
What I love most about this recipe is its versatility. The marinade itself is a star – a vibrant blend of lemon juice, olive oil, garlic, and a hint of red pepper flakes. It's incredibly fragrant and lends a wonderful zing to the shrimp and scallops. The sweetness of the scallops perfectly complements the brininess of the shrimp, creating a delightful textural and flavor contrast. I often find myself adjusting the marinade slightly depending on my mood and the available ingredients – sometimes adding a touch more Dijon mustard for a sharper bite, or a sprig of fresh thyme for an herbal twist.
The beauty of this dish lies in its simplicity. There's no need for complicated techniques or obscure ingredients. I usually ask my fishmonger to prepare the shrimp by peeling and deveining them, saving me valuable time. Then, it's simply a matter of combining everything in a bowl, letting it marinate, and arranging it beautifully on a platter. The vibrant colors of the red and yellow bell peppers, the deep purple of the Kalamata olives, and the fresh green of the parsley create a stunning visual presentation. It's a dish that is as pleasing to the eye as it is to the palate.
Serving this appetizer is just as effortless as making it. I often serve it with a crisp Sauvignon Blanc or a sparkling wine, enhancing the refreshing qualities of the dish. Sometimes, I'll add a side of crusty bread for soaking up the delicious marinade. The possibilities are truly endless. Whether served as a starter for a formal dinner party or as a light and healthy meal on its own, this Citrus-Marinated Shrimp is a true crowd-pleaser. It's a recipe that I've revisited countless times, and I always receive rave reviews. It's become a staple in my repertoire, a testament to its deliciousness and convenience. I encourage you to try it – you won't be disappointed!
Tips and Variations:
- For a spicier kick: Add a few more red pepper flakes to the marinade.
- For a herby twist: Incorporate fresh thyme, rosemary, or oregano into the marinade.
- Make it a complete meal: Serve the shrimp and scallops over a bed of rice or quinoa.
- Add some vegetables: Include other vegetables like cherry tomatoes, cucumber, or avocado.
- Experiment with different seafood: Try substituting the scallops with mussels or clams.
This Citrus-Marinated Shrimp is more than just a recipe; it's a testament to the power of simple, fresh ingredients combined with a touch of creativity. It's a dish that speaks of elegance and simplicity, a perfect reflection of my personal style and my approach to cooking – delicious, effortless, and utterly satisfying.
