Shrimp, Tomato, and Olive Cocktail

Shrimp, Tomato, and Olive Cocktail

Info

Rating
Calories
302.0
Protein
25.0
Sodium
1204.0
Fat
18.0

Description

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement.

Ingredients

4 tablespoons olive oil
1 1/2 pounds uncooked medium shrimp, peeled, deveined
3/4 cup fresh lime juice
1 teaspoon grated lime peel
1 1/2 cups chopped white onion
1 serrano chile, finely chopped with seeds
1 garlic clove, minced
1 cup diced plum tomatoes
1/2 cup drained pimiento-stuffed green olives
1/2 cup chopped fresh cilantro
Lime wedges

Directions

  1. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours.
  2. Divide cocktail mixture among Martini glasses; garnish with lime wedges.

Tags

    Olive Tomato Marinate Low Carb Low/No Sugar Cinco de Mayo Lime Shrimp Hot Pepper Summer Chill Healthy Cilantro Bon Appétit Pennsylvania
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