Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Shrimp Wrapped In Snow Peas
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- #1731
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 pounds medium shrimp, cooked and peeled
1 1/2 pound snow peas
Marinade
1/4 cup fresh parsley
2 cups olive oil
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoon fresh lemon juice
1 1/2 teaspoon salt
1 tablespoon fresh rosemary
1 teaspoon sugar
black pepper, to taste
2 cloves garlic, crushed
directions
Cut shrimp in half lengthwise. Prepare marinade: Process parsley in a food processor with a steel blade. Add remaining marinade ingredients and process until combined.
Combine shrimp and marinade in a large bowl. Cover and refrigerate overnight. Blanch the snow peas in boiling water for 20-30 seconds. Immediately drain and run under cold water. Drain on paper towels. Split the snow peas in half lengthwise. Wrap one snow pea around half a shrimp and hold the pea in place with a toothpick. Refrigerate until ready to serve. Makes between 75-100 depending on the size of the shrimp.
added by
recipehoarder
nutrition data
75 calories, 6 grams fat, 1 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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