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Mixx a Meal Recipes
provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO
Spicy
Lemon Shrimp
1 pound large (14-16) or medium (25-30) raw shrimp
1 cup water
1 cup dry white wine
1 bay leaf
1 small red bell pepper, seeded and thinly sliced
1 small red onion, thinly sliced
½ c pitted black olives, sliced
1 medium lemon scored and thinly sliced.
Marinade:
½ cup lemon juice
½ cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1 tablespoon dry mustard
¼ teaspoon cayenne pepper
½ teaspoon salt
1/8 teaspoon
1 tablespoon finely chopped parsley
Shell and devein shrimp leaving tips of tail shells on. Combine water, wine and bay leaf in a 2 quart saucepan and bring to a boil. Add shrimp. Reduce heat and cook for 3-5 minutes or just until shrimp are pink on the outside and just cooked in the center. Remove with slotted spoon to a bowl.
Immerse red pepper in shrimp-cooking liquid and simmer for 1 minute over medium heat. Remove with slotted spot and drain. Add to a bowl of shrimp. Add onion, olive and sliced lemon.
In a separate bowl, combine marinade ingredients and pour over shrimp mixture. Refrigerate for at least 4 hours. Drain from marinade and serve on red leaf lettuce. Pour some of the marinade over shrimp. Serves 4-6
Make be kept up to one day in refrigerator.
