A refreshing, highly seasoned dish for a hot summer night. Serve chilled or at room temperature with lightly steamed string beans tossed with basil, chopped garden tomatoes, balsamic vinegar, salt, and pepper. Extra mint? Rub a few sprigs between your hands after cleaning the shrimp.
- 2 pounds large shrimp, peeled and deveined
- 1/2 cup white wine
- 1 teaspoon mustard seeds
- 2 teaspoons Old Bay Seasoning*
- 1 teaspoon crushed red pepper
- 8 fresh sage leaves
- 1 bay leaf
- 1 1/4 tablespoons minced garlic
- 1 tablespoon chopped shallots
- 1 tablespoon dijon-style mustard
- 1/4 cup lemon juice
- 3/4 cup olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- Salt and pepper to taste
- 1/4 cup chopped mint
1. In a medium bowl, combine the marinade ingredients and add the shrimp, coating well. Cover the mixture and refrigerate for at least an hour.
2. Bring 6 quarts of cold water to a boil. Add the shrimp mixture, and simmer for 3 minutes, or until the shrimp turn an opaque pink. Drain the shrimp, place them in a bowl, and set them, covered, in the refrigerator.
3. In a large bowl, whisk together the dressing ingredients. Add the bell peppers, cooked shrimp, salt, and pepper, and toss to coat well. Cover and refrigerate for at least 2 hours, stirring from time to time. Just before serving, stir in the mint. Garnish with a few whole mint leaves.
Per serving: calories, 434; fat, 28 g; cholesterol, 230 mg; sodium, 576 mg
*Old Bay Seasoning is a blend of celery salt, mustard, red pepper, black pepper, bay, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. It is available on the spice aisle in most grocery stores.
Click here for the original article, Garden Hard, Eat Hearty: Burning Calories While Gardening.