Summer mint shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large shrimp peeled and deveined |
| ½ | cup | White wine |
| 1 | teaspoon | Mustard seeds |
| 2 | teaspoons | Old Bay seasoning* |
| 1 | teaspoon | Crushed red pepper |
| 8 | Fresh sage leaves | |
| 1 | Bay leaf | |
| 1¼ | tablespoon | Minced garlic |
| 1 | tablespoon | Chopped shallots |
| 1 | tablespoon | Dijon style mustard |
| ¼ | cup | Lemon juice |
| ¾ | cup | Olive oil |
| 1 | Red bell pepper; diced | |
| 1 | Yellow bell pepper; diced | |
| Salt and pepper; to taste | ||
| ¼ | cup | Chopped mint |
| A few whole mint leaves | ||
Directions
MARINADE
DRESSING
OTHER INGREDIENTS
GARNISH
*Old Bay seasoning is a blend of celery salt, mustard, red pepper, black pepper, bay, cloves, allspice, ginger, mace, cardamom, cinnamon and paprika. It is available on the spice aisle in most grocery stores.
In a medium bowl, combine marinade ingredients and add shrimp, coating well. Cover the mixture and refrigerate for at least an hour.
Bring 6 quarts of cold water to a boil. Add the shrimp mixture and simmer for 3 minutes, or until shrimp turn an opaque pink. Drain the shrimp, place them in a bowl and set them, covered, in the refrigerator.
In a large bowl, whisk together the dressing ingredients. Add bell peppers, cooked shrimp, salt and pepper; toss to coat well. Cover and refrigerate for at least 2 hours, stirring from time to time. Just before serving, stir in the mint. Garnish with a few whole mint leaves.
Per serving: 434 calories; 28 g fat; 230 mg cholesterol; 576 mg sodium.
Kane and Dob write: "A refreshing, highly seasoned dish for a hot summer night. Serve chilled or at room temperature with lightly steamed string beans tossed with basil, chopped garden tomatoes, balsamic vinegar, salt and pepper. Extra mint? Rub a few sprigs between your hands after cleaning the shrimp." From Katherine Kane and Janet Dob's "Garden Hard, Eat Hearty" article in "The Herb Companion." June/July 1995, Vol. 7, No. 5. Pg. 58.
Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-03-95