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Santa Fe Shrimp

post #1 of 3
Thread Starter 
This is a pretty appetizer-pink shrimp and green herbs set off against flecks of red pimiento-and a good make-ahead dish for a cocktail buffet or served on a plate and passed around as finger food. Cooked bay scallops, or sea scallops cut into two or three pieces, can be substituted for the shrimp.

Number of Servings: 6
Serving Size: 5 shrimp

1 lb shrimp, cooked, peeled with tails left on
1/4 c Lime Juice
3 T olive oil
2 ea clove garlic, minced
4 ea green onion, chopped with tops
1 ea jalapeno pepper,seeds removed, finely chopped
1 ea roasted red pepper or pimiento, chopped
3 T cilantro, fresh chopped
6 ea Boston or red leaf lettuce

Preparation Instructions
1 Place shrimp in a glass bowl or zip-top bag.

2 Combine all the other ingredients except the lettuce in a small bowl; pour over the shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at least 1 hour to marinate, turning every 30 minutes.

3 Lift the shrimp, with onion and pepper bits, from the marinade with a slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves.

Exchanges Per Serving
2 Meat Lean

Nutrition Information Amount per serving
Calories 122
Calories From Fat 43
Total Fat 5 g
Saturated Fat 1 g
Cholestrol 114 mg
Sodium 125 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 16 g

post #2 of 3
I have been craving shrimp all weekend. This sounds yummy!
post #3 of 3
Thread Starter 
I love Santa Fe/Southwestern seasonings.
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