Recipe by Tee Lee
I can't wait to try this! This is a really neat idea for an appetizer at a dinner party, barbecue or buffet. Simply cook the shrimp (or use pre-cooked to save time), place in a bowl, marinate overnight, then flip the bowl over to serve. It looks like a lot of directions, but I just wanted to make sure the method was detailed. I'm sure this recipe could be scaled down for smaller groups too. "Cook time" is time to marinate. From http://lifestyle.msn.com.
- 1 teaspoon salt (only if using raw shrimp)
- 5 lbs large shrimp, peeled and deveined with TAILS LEFT ON (raw or cooked)
- 1⁄2 cup olive oil
- 1⁄2 cup white wine vinegar or 1⁄2 cup red wine vinegar
- 1 1⁄2 teaspoons lemon zest
- 1⁄4 cup lemon juice
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 3 garlic cloves, minced
- 2 teaspoons gingerroot, grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- assorted fresh greens (optional) or herbs (optional)
- lime wedges (optional) or lemon wedge (optional)
- red onion, thinly sliced and separated into rings (optional)
- cucumber, thinly sliced (or ribboned) (optional)
- yellow pear tomatoes (optional) or cherry tomatoes (optional)
Directions See How It's Made
- If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
- In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
- Add the shrimp, bring to a boil, reduce heat.
- Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
- Drain shrimp, rinse under cold running water, drain again.
- To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
- Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
- Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
- When bowl is full, press down with plate one more time.
- For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
- Cover and shake well.
- Pour marinade over shrimp in bowl.
- Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
- Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
- Repeat inverting and draining until all marinade is drained.
- Discard marinade.
- Place serving platter over bowl; carefully invert bowl to unmold.
- If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
- MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.