Marinated Shrimp And Olives Recipes

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MARINATED SHRIMP AND OLIVES



Marinated Shrimp and Olives image

A simple marinade elevates shrimp and olives!

Provided by Sula

Categories     Appetizer

Time 15m

Number Of Ingredients 10

1½ pounds peeled and deveined cooked shrimp (31-40 per pound)
1 can (6 ounces pitted ripe olives, drained)
1 jar (5¾ ounces pimiento-stuffed olives, drained)
2 TB olive oil
1½ tsp curry powder
½ tsp ground ginger
¼ tsp salt
¼ tsp pepper
2 TB lemon juice
1 TB minced fresh parsley or 1 tsp 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, at least 2 and up to 6 hours, stirring occasionally. Serve with toothpicks.

Nutrition Facts : Calories 96 kcal, Carbohydrate 1 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 172 mg, Sodium 588 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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

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

SHRIMP WITH GARLIC AND OLIVE OIL



Shrimp with Garlic and Olive Oil image

Provided by Anne Burrell

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 8

Extra-virgin olive oil, for cooking
4 cloves garlic, thinly sliced
2 to 4 dried red chiles, broken by hand
1 pound extra-large or jumbo shrimp
1 tablespoon lemon zest plus 1 tablespoon lemon juice
1/4 cup anise liqueur, such as Pernod
Kosher salt
Crusty bread, for serving

Steps:

  • Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

SAUTéED SHRIMP WITH CAPERS AND OLIVES



Sautéed Shrimp With Capers and Olives image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Number Of Ingredients 6

1/4 cup olive oil
3 sliced garlic cloves
2 tablespoons capers
1/2 cup chopped pitted black olives
1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes
Basil

Steps:

  • Put 1/4 cup olive oil in a large skillet over medium-low heat.
  • Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
  • Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
  • Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

MARINATED SHRIMP



Marinated Shrimp image

Make and share this Marinated Shrimp recipe from Food.com.

Provided by Derf2440

Categories     < 15 Mins

Time 10m

Yield 30-40 shrimp

Number Of Ingredients 11

1 green onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
2 tablespoons seafood sauce or 2 tablespoons ketchup
1 tablespoon finely chopped chives
1 teaspoon hot pepper sauce (tobasco)
1 clove garlic, smashed
1 teaspoon Dijon mustard
salt
2 lbs medium shrimp, cooked,peeled and deveined

Steps:

  • Combine all ingredients except shrimp in large bowl.
  • Add shrimp and toss to coat.
  • Cover and refrigerate 4 to 6 hours or overnight.
  • Transfer shrimp mixture to serving bowl and serve with toothpicks.

Nutrition Facts : Calories 30.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 38.2, Sodium 180.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4.2

GRILLED MARINATED SHRIMP



Grilled Marinated Shrimp image

This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.

Provided by Robbie Rice

Categories     Appetizers and Snacks     Tapas

Time 2h40m

Yield 6

Number Of Ingredients 11

1 cup olive oil
¼ cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
6 each skewers

Steps:

  • In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  • Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  • Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 3.7 g, Cholesterol 230.4 mg, Fat 37.5 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 5.3 g, Sodium 800 mg, Sugar 0.4 g

SIMPLE MARINATED SHRIMP



Simple Marinated Shrimp image

My easy crowd-pleasing recipe is prepared a day ahead of time, cutting down on the need for party-day fuss. I always seem to get a lot of requests for the recipe whenever I make it for a special occasion. -Margaret DeLong, Lake Butler, Florida

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 14

2 pounds cooked medium shrimp, peeled and deveined
1 medium red onion, sliced and separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup olive oil
1/3 cup minced fresh parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 garlic clove, minced
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

Nutrition Facts : Calories 182 calories, Fat 12g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

MARINATED SHRIMP AND ARTICHOKES



Marinated Shrimp and Artichokes image

Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 8

Number Of Ingredients 11

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped (2 tablespoons)
3 tablespoons olive oil
1 package (0.75 oz) garlic-and-herb dressing mix
1 lb cooked deveined peeled large shrimp, thawed if frozen
1 can (14 oz) artichoke hearts, drained, cut in half
1 can (6 oz) large pitted ripe olives, drained
1 cup halved grape tomatoes
1 package (4 oz) feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves, if desired

Steps:

  • In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
  • Serve with slotted spoon. Garnish with basil leaves.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

SHRIMP MARINADERS



Shrimp Marinaders image

Cooked shrimp marinated in oil and vinegar, hot sauce, onion and celery seed. Makes a wonderful appetizer for a party or just before dinner.

Provided by sal

Categories     Seafood     Shellfish     Shrimp

Time 12h10m

Yield 8

Number Of Ingredients 7

¾ cup vegetable oil
⅔ cup vinegar
2 teaspoons hot pepper sauce
3 teaspoons celery seed
1 teaspoon salt
2 large onions, chopped
1 ½ pounds cooked shrimp, peeled and deveined without tail

Steps:

  • In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
  • Place the mixture in the refrigerator and chill over night.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 4.2 g, Cholesterol 166 mg, Fat 21.6 g, Fiber 0.6 g, Protein 18.5 g, SaturatedFat 3.5 g, Sodium 514.6 mg, Sugar 1.8 g

SHRIMP BATHED IN OLIVE OIL AND LEMON



Shrimp Bathed in Olive Oil and Lemon image

A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.

Provided by Julia Moskin

Categories     brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course

Time 20m

Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree

Number Of Ingredients 6

3/4 cup extra-virgin olive oil, plus more as needed
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
2 pounds medium-large shrimp (about 26-30 per pound), peeled and deveined (tails optional)
Flaky sea salt and coarsely ground black pepper
1 large pinch freshly chopped flat-leaf parsley
Torn or sliced crusty bread, for serving

Steps:

  • Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
  • Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
  • Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.

SHRIMP WITH OLIVE OIL, GARLIC AND LIME



Shrimp with Olive Oil, Garlic and Lime image

Provided by Margaret Jane Ross

Categories     Citrus     Garlic     Shellfish     Quick & Easy     Spring     Bon Appétit     Texas

Yield Serves 4

Number Of Ingredients 7

3/4 cup olive oil
12 large garlic cloves, chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 pounds uncooked large shrimp, unpeeled
Lime wedges

Steps:

  • Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.

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