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Gulf Shrimp & Vegetables

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Submitted by sligoe

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

8 hrs

Ingredients

9 2.1
CUPS L WATER
3 1.4
POUNDS KG SHRIMP
large, unpeeled
1 237
CUP ML OLIVES
ripe, sliced *
1 237
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML CELERY
chopped
79
CUP ML PICKLES, SWEET
chopped *
1 15
TABLESPOON ML PARSLEY LEAVES
fresh , minced
2 2
EACH EACH SHALLOTS
minced *
2 473
¼ 59
CUP ML OLIVE OIL
1 15
TABLESPOON ML LEMON JUICE
1 1

Directions

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.

Drain well; rinse with cold water. Chill.

Peel and de-vein shrimp. Place shrimp in a large shallow bowl.

Combine olives and next 8 ingredients; pour over shrimp, tossing gently to combine.

Cover and chill 8 hours.

Line a serving platter with lettuce; spoon shrimp mixture over lettuce, using a slotted spoon.

Garnish with tomato wedges, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1059g (37.4 oz)
Amount per Serving
Calories 811 56% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 664mg 221%
Sodium 2740mg 114%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 144g
Vitamin A 23% Vitamin C 68%
Calcium 17% Iron 64%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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