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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In this impressive buffet appetizer, sautéed shrimp marinates with vegetables in a tangy vinaigrette. The taste gets even better as it steeps in the flavorful mixture, so make it up to 2 days before your party. Ingredients:
1 tablespoon olive oil |
1 1/2 pounds jumbo shrimp, peeled and deveined |
3/4 cup julienne-cut red bell pepper |
2/3 cup cider vinegar |
1/2 cup vertically sliced onion |
1/3 cup julienne-cut carrot |
2 tablespoons sliced jalapeño pepper |
1 tablespoon sugar |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
2 bay leaves |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp; saute 3 minutes or until done. Place shrimp in a large bowl. Repeat procedure with remaining oil and shrimp.
2. Combine bell pepper and next 10 ingredients (bell pepper through bay leaves) in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender.
3. Pour pepper mixture over shrimp; add the cilantro, stirring to combine. Cover and chill 8 hours or up to 2 days, stirring occasionally. Discard the bay leaves.
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