You'll want to gobble up these succulent morsels immediately, but patience will be rewarded: The shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.
- 1 pound large shrimp, in their shells
- 3 1/2 teaspoons lemon juice
- 2 tablespoons olive oil
- 1 tomato, seeded and cut into 1/4-inch dice
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh parsley
Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them.
In a large glass or stainless steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper and parsley. Add the shrimp and toss.
Tip: VARIATIONS: *Substitute a pound of sea scallops for the shrimp. Heat 1 tablespoon of oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with 1/8 teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and brown on the other side until just done, 1 to 2 minutes longer. Remove the scallops and cut them into quarters. Toss with the marinade.<BR>
*Spice up the dish by adding 1/4 teaspoon dried red pepper flakes to the marinade.<BR>
*Use chopped fresh basil instead of the parsley.<BR>
*For an extra flavor dimension, add a clove of minced garlic to the marinade.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
188 calories; 9g total fat; 172mg cholesterol; 317mg sodium; 3g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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