This colorful, tangy appetizer is a refreshing change from the traditional shrimp cocktail. I like to combine the briny shrimp with bay scallops, the tiny, sweet variety. Watch carefully when cooking the seafood -- it can overcook quickly, resulting in a rubbery consistency.
If you are serving this dish with cocktails, put out some pretty toothpicks for spearing. The seafood can also be offered as a first course. For convenience & to save time, ask your fishmonger to peel & devein the shrimp for you. Serve a chilled Sauvignon Blanc or sparkling wine to accompany the seafood.
1. To make the marinade: Place all the ingredients in a medium nonaluminum bowl. Whisk just until combined. Taste & adjust the seasonings.
2. In a large saucepan, combine the water, wine & bay leaf over medium-high heat. Bring to a boil. Add the shrimp. Cover & cook, stirring occasionally, for 3 to 4 minutes, or until the shrimp are pink on the outside & just cooked in the center.
3. Remove the shrimp with a slotted spoon to a deep bowl or large rectangular plastic container. Return the cooking liquid to a boil, add the scallops & cook for 2 to 3 minutes, or until the center of each scallop is opaque.
4. Remove the scallops with the slotted spoon & add to the shrimp.
5. Add the red & yellow bell peppers, onion, olives, lemon (if using) & parsley to the seafood. Pour in the marinade & stir well to combine the ingredients & to coat the seafood. Refrigerate for at least 4 hours or up to overnight, stirring the seafood occasionally to marinate evenly.
6. To serve: Arrange the lettuce on a large platter & using a slotted spoon, top with the seafood mixture. Drizzle a little of the marinade over the seafood. Serve with small plates & forks or toothpicks. Or, serve on individual plates as a first course.
Advance Preparation: Make up to 1 day ahead through step 5. Cover & refrigerate. Remove from the refrigerator 15 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (199g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 55 (34%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 87.2mg||27 %|
|Sodium 228.8mg||8 %|
|Potassium 402.9mg||11 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 5.2g|
|Protein 19.2g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 161
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