Best Marinated Shrimp And Olives Recipes

MARINATED SHRIMP AND OLIVES

Marinated Shrimp and Olives image

This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.-Carol Gawronski, Lake Wales, Florida

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 20 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
1 can (6 ounces) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons olive oil
1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Steps:

Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 292mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

MARINATED SHRIMP WITH LEMON AND OLIVES

Marinated Shrimp With Lemon and Olives image

Italian "Ceviche." Can also be made with squid and/or scallops. Times do not include marination.

Provided by threeovens

Categories European

Time 12m

Yield 1 platter, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs medium shrimp
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 large garlic clove, crushed
salt & freshly ground black pepper
1 tablespoon fresh parsley, minced
1 tablespoon fresh chives, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup nicoise olives or 1/2 cup kalamata olive
1 lemon, sliced for garnish

Steps:

Bring a large pot of water to a boil. Cook shrimp for 2 minutes.
Drain well; peel and devein.
Place shrimp in a large bowl with remaining ingredients.
Cover bowl and chill 1 hour or up to overnight.
Place in serving dish; garnish with lemon slices.

Nutrition Facts : Calories 191.9, Fat 13.2, SaturatedFat 1.8, Cholesterol 143.2, Sodium 644.5, Carbohydrate 2.6, Fiber 0.3, Sugar 0.4, Protein 15.7

FRISEE WITH SAUTEED SHRIMP, MARINATED OLIVES, AND CAPERS

Frisee with Sauteed Shrimp, Marinated Olives, and Capers image

Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty French bread to soak up the oil marinade. The shrimp should be a substantial size: ask for "16-20" shrimp, meaning 16 to 20 shrimp to the pound.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 14

Ingredients

1 pound French black oil-cured olives
10 sprigs fresh rosemary
Zest of 1 lemon, cut into strips
2 cups extra-virgin olive oil
1 pound green Provencal olives
10 pink peppercorns
10 green peppercorns
10 white peppercorns
3 star anise
10 sprigs fresh thyme
24 large shrimp (about 1 1/4 pounds), peeled and deveined
Salt and freshly ground black pepper
2 heads frisee lettuce, torn into pieces
Juice of 1 lemon

Steps:

In a glass, steel, or pottery bowl, combine the black olives, rosemary, lemon zest, and 1 cup olive oil. In another bowl, combine the green olives, peppercorns, star anise, thyme, and remaining 1 cup oil. Let the olives marinate, covered, for 6 hours to a week.
Season shrimp with salt and pepper. In a saute pan, heat 2 tablespoons oil from the black olives, and saute shrimp over highest heat until just done, about 3 to 4 minutes.
Whisk together 1/4 cup oil from the black olives and the lemon juice in a large bowl. Toss frisee in this dressing; top with shrimp, some of the drained olives, and capers. Season to taste.