Info
- Course: Appetizer, Cold Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 17 Times
Can be made ahead of time.
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Shrimp with Mint, Chile, and Ginger
Cookbook
Easy and quick to prepare, this is an ideal starter for an informal dinner party.
Yield : Makes 6 servings
Prep Time : 10 mins, plus marinating
Ingredients
For the marinade:
- ¼ cup olive oil
- 3 tbsp torn mint leaves
- 2 tbsp fresh lime juice
- 2 tbsp peeled and finely grated fresh ginger
- 3 fresh hot red chiles, seeded and minced
- 1 garlic clove, minced
- Salt
- 1½ lb (750g) large cooked shrimp
- 12 Belgian endive leaves
- Bunch of watercress
- 1 lime, cut into wedges
Directions
1. To make the marinade, whisk the oil, mint, lime juice, ginger, chiles, and garlic. Season with salt. Add the shrimp and mix. Refrigerate for at least 15 minutes and up to 1 hour.
2. To serve, divide the endive among 4 salad plates. Top with the shrimp and garnish with the watercress and lime wedges. Serve immediately.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
234 kcal
13 % daily value
25 % daily value
6 % daily value
571 mg
65 mg
27 g
0 g
3 g
6 g
190 mg
501 mg
2 g
11 g
23 % daily value
