Spunky Holiday Shrimp
- Makes: 10 servings
- Prep 45 mins
- Marinate 2 hrs
Ingredients
-
1
pound
fresh or frozen large shrimp, peeled and deveined (leave tail shells on, if you like)
-
4
cups
water
-
1/2
teaspoon
salt
-
1/2
cup
tequila
-
1/4
cup
finely chopped onion
-
1/4
cup
lime juice
-
2
tablespoons
snipped fresh cilantro or parsley
-
2
tablespoons
olive oil
-
Dried Tomato Aioli (see recipe below)
-
Crushed ice
-
Lime wedges
Directions
- Thaw shrimp, if frozen, and rinse. In large saucepan, bring water and salt to boiling. Add shrimp; return to boiling. Reduce heat. Simmer, uncovered, 2 to 3 minutes or until shrimp turn pink; drain. Rinse under cold running water, then drain again. Place the shrimp in a heavy plastic bag set in a shallow dish.
- For marinade: In a bowl, combine the tequila, the onion, lime juice, herb, and the olive oil. Pour marinade over shrimp. Close bag. Marinate in refrigerator 2 hours, turning bag occasionally.
- Prepare Dried Tomato Aioli.
- Serve shrimp on ice with lime wedges and aioli.
Note
- For a nonalcoholic version, omit the tequila from the marinade.
Dried Tomato Aioli
Ingredients
- 1/2
cup
dried tomatoes (not oil-packed)
- 1
cup
mayonnaise
- 1
tablespoon
snipped fresh cilantro or parsley
- 1
tablespoon
milk
- 1
teaspoon
minced garlic
- 1/8
teaspoon
salt
Directions
- In a small bowl, cover dried tomatoes (not oil-packed) with some boiling water. Let stand 5 minutes, then drain well, discarding liquid. Finely chop tomatoes. In a small bowl, combine tomatoes, mayonnaise, snipped fresh cilantro or parsley, milk, minced garlic, and salt. Transfer to a serving bowl. Cover; refrigerate until chilled.
Nutrition Facts
(Spunky Holiday Shrimp)
Servings Per Recipe 10, Fat, total (g) 19, carb. (g) 3, pro. (g) 7, cal. (kcal) 209, chol. (mg) 71, sodium (mg) 294, fiber (g) 0