Shrimp with Tomatoes, Lime and Parsley Recipe
This is a beautiful dish that is definitely one you´ll be adding to your own recipe file.
Shrimp makes a wonderful antipasto or main course. If you are looking for a light dish to serve, this is a great option.
- 1 pound small cooked shrimp, peeled and deveined
- 8 oz tomato juice
- 1/2 red bell pepper, chopped fine
- 1/2 green bell pepper, chopped fine
- 1/2 cup Italian parsley, chopped
- 5 green onions, chopped
- 2 stalks celery, cut in half and sliced
- 1/4 cup fresh lime juice
- 4 plum tomatoes, seeded and chopped
- 1/8 tsp red pepper flakes
- black pepper, freshly ground
- 1 head lettuce, leaves whole and washed
- Mix all the above ingredients, except the lettuce leaves in a bowl.
- Cover and allow to marinate for 2 to 3 hours.
- Line 4 flat bowls with lettuce leaves.
- Place equal portions of marinated shrimp.
- Optional: Garnish with sliced cucumber and avocado.
Note: I have a friend who LOVES shrimp. She likes it so much that she will try new and odd dishes simply because it contains shrimp. She's not alone, shrimp is the second most popular seafood in the United States. Canned tuna is the number one choice. Shrimp recipes are varied and can be appetizers, pasta, or main courses. Shrimp are an excellent source of protein while being exceptionally low in saturated fat and calories. A four ounce serving of shrimp has 28.2% of the recommended daily value of vitamin B12. Shrimp are also an excellent source of selenium, providing 64.2% of the recommended daily value for this trace mineral in a 4 ounce serving.
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Spaghetti with Shrimp, Tomatoes, and Capers Recipe
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