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Marinated Shrimp and Olives

I love shrimp and I love olives. It seemed like a natural combination when I saw this recipe. I’d planned to serve it at a small family gathering but that didn’t work out. So I decided to make a smaller batch for me. Why not treat myself? I did have a whole lot of frozen shrimp I needed to start using. Marinating the shrimp sounded fun and delicious.

I thawed about a pound of shrimp in cold water with a healthy squirt of lemon juice. The lemon is to take away any fishy odor. Shrimp is not supposed to smell like fish but often does when frozen. Lemon works well for removing that scent.

I placed the  thawed shrimp into a container. I removed the tails, you can leave them in if you wish.

I added the drained olives. I didn’t have the whole, stuffed green olives. I used a jar of sliced green olives instead.

I heated the olive oil in a small skillet the whisked in the curry powder, ginger, salt and pepper. I cooked it for a minute, stirring constantly. At first I thought the ginger should be fresh, grated ginger. Nope! They do mean powdered, ground ginger.

I removed the pan from the burner and stirred in the lemon juice and parsley (I used dry parsley). Then I drizzled the seasoned oil over the shrimp and olives. I tossed to coat them well.

I let them cool for a few minutes then put a lid on the container and refrigerated them overnight. Well really until the next evening.

I nibbled on them for supper with a garden salad and was very happy. They were truly tasty with the unusual combination of spices. It was like I’d pickled the shrimp! No need for seafood sauce; they were perfect as they were. I’ll have to remember to make these again. Would be a nice finger food for Christmas Eve!

Marinated Shrimp and Olives

A lively marinated shrimp seasoned with curry and ginger.

  • 1 1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 1 can pitted black olives; drained
  • 1 jar pimiento-stuffed olives; drained
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Combine shrimp and olives; set aside.

In a small saucepan heat oil over medium heat.

In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute.

Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.

Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Adapted from Taste of Home

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