Simple Marinated Shrimp

Simple Marinated Shrimp might be just the main course you are searching for. This recipe makes 14 servings with 157 calories, 14g of protein, and 10g of fat each. For $1.68 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 481 person were impressed by this recipe. A mixture of shrimp, lemon juice, red onion, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Taste of Home. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 10 minutes. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, you might also like recipes such as Simple Marinated Mushrooms, Simple Marinated Vegetables, and Simple Marinated Tomato Salad.

Servings: 14

Preparation duration: 10 minutes

 

Ingredients:

1 bay leaf

1 tablespoon minced fresh basil or 1 teaspoon dried basil

1/3 cup minced fresh parsley

1 garlic clove, minced

1 teaspoon ground mustard

3 tablespoons lemon juice

2 medium lemons, cut into slices

1/2 cup olive oil

1 cup pitted ripe olives, drained

1/4 teaspoon pepper

1 medium red onion, sliced and separated into rings

3 tablespoons red wine vinegar

1 teaspoon salt

2 pounds cooked medium shrimp, peeled and deveined

Equipment:

bowl

Cooking instruction summary:

Directions In a 3-qt. glass serving bowl, combine the shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving. Yield: 14 servings. Originally published as Marinated Shrimp in CountryAugust/September 2000, p49 Nutritional Facts 3 shrimp with 1 olive equals 157 calories, 10 g fat (1 g saturated fat), 99 mg cholesterol, 350 mg sodium, 3 g carbohydrate, 1 g fiber, 13 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a 3-qt. glass serving bowl, combine the shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

2. Pour over shrimp mixture and stir gently to coat.

3. Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.


Nutrition Information:

Quickview
157k Calories
13g Protein
10g Total Fat
3g Carbs
7% Health Score
Limit These
Calories
157k
8%

Fat
10g
16%

  Saturated Fat
1g
9%

Carbohydrates
3g
1%

  Sugar
0.88g
1%

Cholesterol
163mg
54%

Sodium
821mg
36%

Get Enough Of These
Protein
13g
27%

Selenium
31µg
45%

Vitamin K
28µg
28%

Vitamin C
14mg
18%

Vitamin E
2mg
15%

Manganese
0.29mg
14%

Phosphorus
134mg
13%

Calcium
108mg
11%

Copper
0.2mg
10%

Iron
1mg
10%

Zinc
1mg
9%

Vitamin B12
0.48µg
8%

Magnesium
26mg
7%

Fiber
0.98g
4%

Vitamin A
170IU
3%

Folate
12µg
3%

Potassium
104mg
3%

Vitamin B3
0.44mg
2%

Vitamin B6
0.04mg
2%

Vitamin B5
0.15mg
1%

Vitamin B1
0.02mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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