Marinated Lemon Shrimp With Olives

Name: Marinated Lemon Shrimp With Olives
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters honey; 1 teaspoon hot sauce; 1 lemon, sliced; 118 milliliters fresh lemon juice; 118 milliliters olive oil; 1 teaspoons freshly ground pepper; 163 grams pimiento-stuffed Spanish olives, drained; 454 grams unpeeled, large raw shrimp (31/40 count); 1 small red onion, cut in half and sliced; 1 teaspoons salt; 177 milliliters white vinegar

Marinated Lemon Shrimp With Olives is a gluten free, dairy free, and pescatarian main course. One serving contains 510 calories, 24g of protein, and 35g of fat. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up pimiento-stuffed olives, olive oil, pepper, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.

Ingredients you will need

Shrimp

Water

Equipment you will use

Dutch Oven

Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired.

Ingredients you will need

Shrimp

Water

Whisk together vinegar and next 6 ingredients in a large bowl.

Ingredients you will need

Vinegar

Equipment you will use

Whisk

Bowl

Pour mixture into a large zip-top plastic freezer bag; add shrimp, olives, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally.

Ingredients you will need

Olives

Shrimp

Lemon

Onion

Drain mixture, discarding marinade.

Ingredients you will need

Marinade

Place in serving bowls.

Equipment you will use

Bowl

Equipment

Dutch Oven

Whisk

Bowl

Ingredients

Servings:

59milliliters

honey 1teaspoon

hot sauce 1

lemon, sliced 118milliliters

fresh lemon juice 118milliliters

olive oil 1teaspoons

freshly ground pepper 163grams

pimiento-stuffed Spanish olives, drained 454grams

unpeeled, large raw shrimp (31/40 count)1small

red onion, cut in half and sliced 1teaspoons

salt 177milliliters

white vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.