Marinated Shrimp and Olives
A simple marinade elevates shrimp and olives!
Servings: 10
Calories: 96kcal
Ingredients
- 1½ pounds peeled and deveined cooked shrimp 31-40 per pound
- 1 can 6 ounces pitted ripe olives, drained
- 1 jar 5¾ ounces pimiento-stuffed olives, drained
- 2 TB olive oil
- 1½ teaspoon curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 TB lemon juice
- 1 TB minced fresh parsley or 1 teaspoon dried parsley flakes
Instructions
- 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, at least 2 and up to 6 hours, stirring occasionally. Serve with toothpicks.
Nutrition
Calories: 96kcal | Carbohydrates: 1g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 172mg | Sodium: 588mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.