Summer mint shrimp

6 servings

Ingredients

Quantity Ingredient
2 pounds Large shrimp peeled and deveined
½ cup White wine
1 teaspoon Mustard seeds
2 teaspoons Old Bay seasoning*
1 teaspoon Crushed red pepper
8 Fresh sage leaves
1 Bay leaf
1¼ tablespoon Minced garlic
1 tablespoon Chopped shallots
1 tablespoon Dijon style mustard
¼ cup Lemon juice
¾ cup Olive oil
1 Red bell pepper; diced
1 Yellow bell pepper; diced
Salt and pepper; to taste
¼ cup Chopped mint
A few whole mint leaves

Directions

MARINADE

DRESSING

OTHER INGREDIENTS

GARNISH

*Old Bay seasoning is a blend of celery salt, mustard, red pepper, black pepper, bay, cloves, allspice, ginger, mace, cardamom, cinnamon and paprika. It is available on the spice aisle in most grocery stores.

In a medium bowl, combine marinade ingredients and add shrimp, coating well. Cover the mixture and refrigerate for at least an hour.

Bring 6 quarts of cold water to a boil. Add the shrimp mixture and simmer for 3 minutes, or until shrimp turn an opaque pink. Drain the shrimp, place them in a bowl and set them, covered, in the refrigerator.

In a large bowl, whisk together the dressing ingredients. Add bell peppers, cooked shrimp, salt and pepper; toss to coat well. Cover and refrigerate for at least 2 hours, stirring from time to time. Just before serving, stir in the mint. Garnish with a few whole mint leaves.

Per serving: 434 calories; 28 g fat; 230 mg cholesterol; 576 mg sodium.

Kane and Dob write: "A refreshing, highly seasoned dish for a hot summer night. Serve chilled or at room temperature with lightly steamed string beans tossed with basil, chopped garden tomatoes, balsamic vinegar, salt and pepper. Extra mint? Rub a few sprigs between your hands after cleaning the shrimp." From Katherine Kane and Janet Dob's "Garden Hard, Eat Hearty" article in "The Herb Companion." June/July 1995, Vol. 7, No. 5. Pg. 58.

Electronic format by Cathy Harned.

Submitted By CATHY HARNED On 06-03-95

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