Shrimp Marinated in Lemon and Olive Oil
1 pound large shrimp, in their shells
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.
Sonia's Notes:
As usual, I didn't measure.
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.
Sonia's Notes:
As usual, I didn't measure.
The shrimp Anthony bought were peeled with tails on. I boiled the (* unsalted) water first and threw them in for barely 2 minutes. Did not even wait for the water to come to boil again. That was enough cooking. Nice little pop when you bit into them.
I used cherry tomatoes and no salt, but if I had used salt I would use sea salt (less sodium)
Instead of parsley I used some of my fresh stick oregano leaves.
Instead of parsley I used some of my fresh stick oregano leaves.
This is the second time in less than a week I've made this ...We will make it again!
If you wish, a touch of hot peppers would be a nice addition
Yield: 4 servings
Source: Cooking.com
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Comments: 43
You might want to grind it and turn it into a shrimp cake - sort of along the lines of a crab cake, but don't cook again except to barely hold it together.
A very simple but really delicious recipe!
I bet you are one of the best cooks in the whole world. For some reason the print on this post is very small.
Hawaii must have delicious food.
I am getting ready to do up a post with some bad news on the Friday WE editor Andrea. Make sure you check it out.
I just wanted to stop by and let you to know that you are spotlighted in the
What Is Happening Today On Gather ~ Tuesday June 26, 2012 post.
I do hope you will have time to view the other members who are spotlighted as well.
Have a wonderful day!
This recipe is not Hawaiian, but it is very tropical...
For some reason Gather was giving me problems with the fonts on this one...kept changing them on me whenever I would change pages - like when loading the photos and then coming back to the editor page... unless I left it this small...so I had to.
Thanks for the spotlight....Almost scared to read your What is Happening Today.... :-(
Evening meals are becoming simpler as we're eating lighter.
Love the way you displayed and dished it all up - looks wonderful. I bet Richard would love this and guess who just happens to have all the ingredients on hand?:) I might try some lemon verbena leaves and mint instead of parsley or oregano.
thank you, Rose....Would love to know how y'all like it!
Thanks!
Thanks, Aaron!