Apr

27

Marinated Shrimp Hors D’Oeuvres Recipe

April 27, 2007 |

MARINATED SHRIMP HORS D’OEUVRES

A colorful hors d’ouvres served on a cabbage.  The recipe can be doubled or tripled for large occasions.

 

 

1 BAY LEAF

1 POUND LARGE SHRIMP (28 to 30), PEELED AND DEVEINED

15 –20 SNOW PEAS

1 SMALL GREEN CABBAGE

 

VINAIGRETTE:

½ CUP OLIVE OIL

3 TBL WHITE WINE VINEGAR

3 TBL DIJON MUSTARD

1 TBL SHALLOTS, CHOPPED

1 TSP GINGER, FINELY MINCED

1 CLOVE GARLIC, FINELY MINCED

1 TBL DILL, CHOPPED

PINCH OF SUGAR

SALT AND PEPPER TO TASTE

 

ADD BAY LEAF TO A LARGE POT OF WATER AND BRING TO A RAPID BOIL.  ADD SHRIMP AND COOK, STIRRING CONSTANTLY, UNTIL JUST DONE (2 TO 3 MINUTES).  BE SURE NOT TO OVERCOOK.  DRAIN SHRIMP, IMMERSE IN VERY COLD WATER TO COOL, AND DRAIN AGAIN.  PUT IN GLASS OR STEEL BOWL.

 

MIX VINAIGRETTE INGREDIENTS IN A COVERED JAR.  SHAKE WELL AND POUR OVER SHRIMP.  COAT WELL, COVER BOWL, AND REFRIGERATE FOR 1 TO 2 DAYS, TOSSING EVERY 12 HOURS.

 

STRING PEAS AND BLANCH IN BOILING WATER FOR 30 SECONDS.  DRAIN AND IMMERSE IN ICED WATER.  DRAIN AGAIN.  SPLIT THE PODS LENGTHWISE SO THAT YOU HAVE 30 TO 40 SEPARATE HALVES.

 

CUT A THIN SLICE OFF THE BOTTOM OF THE CABBAGE SO THAT IT WILL STAND UPRIGHT.  WRAP A PEA POD AROUND EACH SHRIMP AND FASTEN BY PIERCING WITH A ROUND NATURAL WOOD TOOTHPICK.  THEN STICK EACH SHRIMP INTO THE CABBAGE.  SERVE COLD OR AT ROOM TEMPERATURE.

 

 

VARIATION:  IN PLACE OF SNOW PEAS, WRAP EACH SHRIMP WITH A PAPER-THIN PIECE OF PROSCIUTTO.

 

Happy Cooking,

TagsKitchen


Comments

1 Comment so far

  1. valkyrie on October 10, 2007 4:21 pm

    i want to try this one. for sure it will taste a little weird at first but eventually i will get it right. LOLz. i love to eat but i am not a good cook.

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