Marinated Shrimp and Olives
This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.—Carol Gawronski, Lake Wales, Florida
Ingredients
- 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
- 1 can (6 ounces) pitted ripe olives, drained
- 1 jar (5-3/4 ounces) 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
Reviews
When my seven year old granddaughter likes something, it must be good. This appetizer was a hit at Thanksgiving. If I were to "improve" on it for my family, I'd use the smaller black olives to more closely balance the ratio of black to green olives.
Who'd have thought??? We are neither fans of curry nor ginger but this was a huge hit at our Christmas Eve Day buffet. And the next day it was even better so next time I will make it well ahead of serving.