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Ingredientes
- 2Â 1/2 lb Med shrimp, cooked, peeled and deveined, (about 50)
- 1 lb Snow peas, strings removed, (sometimes it takes more)
- 1/4 c. Fresh parsley
- 1Â 1/2 c. Best quality* extra virgin olive oil - *really - need a clean taste
- 1/4 c. Sherry vinegar
- 1Â 1/2 Tbsp. Dijon mustard
- 1 Tbsp. Fresh lemon juice
- 2 tsp Salt
- 2 Tbsp. Fresh rosemary, (I snip mine)
- 1/2 tsp Sugar
- 1 x Clove garlic, crushed, (good sized clove)- (I usually use 2)
- 2 Tbsp. Minced shallots, (can sub skinny green onions)
- Â Â Freshly grnd pepper to taste
Direcciones
- Mince parsley in food processor for 10 sec. using steel blade. Add in remaining marinade ingredients and process for 5 sec to mix. Transfer to a 4 quart bowl and set aside. I prefer a glass bowl.
- While shrimp are still hot, cut in half lengthwise. Add in to marinade and toss to coat proportionately. Cover and chill overnight - (at least 6 hrs - the longer the better)
- Blanch snow peas in 2 quart boiling salted water for 30 seconds. Drain and run under cool water immediately to cold completely. (You do not want them to become cooked) Drain again and pat dry. Split in half lengthwise.
- Wrap a snow pea half around a shrimp half horizontally (like a shawl) and secure with a toothpick. Chill.
- Cannot tell you how good these are. Your company will do it for me.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1740g | |
| Calories 1474 | |
| Calories from Fat 205 | 14% |
| Total Fat 23.03g | 29% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 1724mg | 575% |
| Sodium 6622mg | 276% |
| Potassium 3254mg | 93% |
| Total Carbs 56.7g | 15% |
| Dietary Fiber 18.2g | 61% |
| Sugars 2.8g | 2% |
| Protein 245.43g | 393% |
