I found this recipe in the archives of Southern Living, but I don’t believe it’s yesterday’s news. In fact, I think you can WoW your guests with Shrimp Shooters, when you entertain this summer. They are one of the biggest bangs for your time and buck: simple and special, an unexpected treat that’s easy to make. Below is a great recipe from Southern Living, try it or prepare your shrimp any way you like. Serve it in individual shot, cocktail or small juice glasses (as in the picture above ), garnish with leaves of lettuce, cocktail sauce or sliced lemon. You can’t go wrong; the only rule is you must keep your shooters very cold as this is a key to great cocktail shrimp. When your guests have arrived, play hostess with the mostess (or host with the most) and pass these out from the tray. You will get an opportunity to walk around and personally present each shooter. It’s just another way to make your guests feel welcome and special!
Shrimp Shooters
Prep: 15 min., Chill: 8 hr.
Yield Makes 8 servings
Ingredients
- 2/3 cup olive oil
- 1/2 cup white balsamic vinegar
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons grated lemon rind
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon hot sauce
- 1 1/2 pounds peeled, large cooked shrimp
- Romaine lettuce heart leaves
Preparation
1. Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl.
2. Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
3. Arrange lettuce leaves in 8 (6- to 8-oz.) glasses. Spoon shrimp mixture evenly into glasses.
Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.
Credit for this Recipe: Southern Living, JUNE 2007 Issue
