Shrimp, Tomato, and Olive Cocktail

Shrimp, Tomato, and Olive Cocktail
Shrimp, Tomato, and Olive Cocktail
María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." Fresh and lively, like a cooked ceviche.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Central/South American Mexican Olive Tomato Marinate Low Carb Low/No Sugar Cinco de Mayo Lime Shrimp Hot Pepper Summer Chill Healthy Cilantro Bon Appétit Pennsylvania
  • 4 tablespoons olive oil
  • lime wedges
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon grated lime peel
  • 3/4 cup fresh lime juice
  • 1 garlic clove, minced
  • Carbohydrate 9 g(3%)
  • Cholesterol 143 mg(48%)
  • Fat 12 g(18%)
  • Fiber 2 g(6%)
  • Protein 16 g(33%)
  • Saturated Fat 2 g(9%)
  • Sodium 802 mg(33%)
  • Calories 205

Preparation Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours. Divide cocktail mixture among Martini glasses; garnish with lime wedges.

Preparation Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours. Divide cocktail mixture among Martini glasses; garnish with lime wedges.

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