Shrimp Wrapped in Snow Peas
You will not have any leftovers of these tasty appetizers. They are a bit labor intensive, but luckily, they can be made a day ahead, so you just need to arrange them on the serving plate minutes before you want to serve them.
Ingredients
- 1½ pounds shrimp 41-50 size, about 50 deveined
- ½ pound snow peas 25
Marinade
- ¼ cup parsley fresh
- 1 cup olive oil extra virgin
- ¼ cup sherry vinegar
- 1 ½ Tbsp Dijon mustard
- 1- Tbsp lemon juice fresh
- 2 tsp salt
- 2 Tbsp fresh rosemary or 2 teaspoons dried
- fresh ground pepper to taste
- 1 clove garlic crushed
- 2 Tbsp chopped shallots
Instructions
Marinade
- Mince parsley in food processor for 10 seconds using a steel blade. Add remaining marinade ingredients and process for 5 seconds to mix. Transfer marinade to 4 quart bowl and set aside.
Cook Shrimp
- Bring a large pot of salted water to a boil and add the bay leaf. Add the shrimp and cook just until the shrimp are pink and cooked through, 1 1/2 to 3 minutes. Do not overcook. While shrimp are still warm cut in half lengthwise. Add to marinade and toss to coat evenly. Cover and refrigerate at least 6 hours or overnight.
Prepare Snow Peas
- Blanch snow peas in boiling salted water for 30 seconds. Drain and run under cold water to cool completely. Drain again and pat dry. Split snow peas in half lengthwise.
Assemble
- Wrap a snow pea half around a shrimp half horizontally and secure with a toothpick. Place two shrimp on each toothpick, if there is enough room. Refrigerate.
Notes
You'll want half as many snow pea pods as shrimp, but I'd also cook a few extra in case one of them rips or tears or is just too small.