Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
In this impressive buffet appetizer, sautéed shrimp marinates with vegetables in a tangy vinaigrette. The taste gets even better as it steeps in the flavorful mixture, so make it up to 2 days before your party.
Ingredients[]
- 1 tablespoon olive oil, divided
- 1 1/2 pounds jumbo shrimp, peeled, deveined, and divided
- 3/4 cup julienne-cut red bell pepper
- 2/3 cup cider vinegar
- 1/2 cup vertically sliced onion
- 1/3 cup julienne-cut carrot
- 2 tablespoons sliced jalapeño pepper
- 1 tablespoon sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 bay leaves
- 2 tablespoons chopped fresh cilantro
Directions[]
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add half of shrimp, sauté 3 minutes or until done.
- Place shrimp in a large bowl.
- Repeat procedure with 1 1/2 teaspoons oil with remaining shrimp.
- Combine bell pepper and next 9 ingredients in a medium saucepan over medium-high heat; bring to a boil.
- Cover, reduce heat, and simmer 8 minutes or until tender.
- Pour pepper mixture over shrimp; add cilantro, stirring to combine.
- Cover and chill 8 hours or up to 2 days, stirring occasionally.
- Discard bay leaves.
Yield: 8 servings (serving size: 1 1/2 ounces)