Citrus-Marinated Shrimp
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1 bay leaf
- marinade:
- 1 tablespoon dijon mustard
- 2 cups water
- 2 cloves garlic minced
- shrimp:
- salt & freshly ground black pepper to taste
- 3/4 cup fresh lemon juice
- 1 1/4 cups olive oil
- pinch red pepper flakes
- 2 cups dry white wine such as sauvignon blanc or pinot gris
- 1 1/2 lbs medium shrimp peeled & deveined
- 1 1/2 lbs bay scallops
- 1 red bell pepper seeded, thinly sliced & cut into 2 inch lengths
- 1 yellow bell pepper seeded, thinly sliced & cut into 2 inch lengths
- 1 red onion halved & thinly sliced
- 1/2 cup kalamata olives pitted & coarsely chopped
- 1 lemon meyer if possible, halved & thinly sliced, optional
- 1/4 cup fresh parsley finely chopped
- red leaf lettuce for serving
- Carbohydrate 6.31025286803559 g
- Cholesterol 87.174783609375 mg
- Fat 6.15448386619921 g
- Fiber 1.13497497236352 g
- Protein 19.2182412678096 g
- Saturated Fat 0.860972735170509 g
- Serving Size 1 1 Serving (199g)
- Sodium 228.813983284635 mg
- Sugar 5.17527789567207 g
- Trans Fat 0.712700648704564 g
- Calories 161 calories
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.
