Serve something different this holiday season that pairs cranberries with shrimp. You can make it look dazzling by using martini glasses (or some other stemmed glassware), but you really can use any type of cup or plate. Great for Thanksgiving, Christmas and New Years parties.
Recipe Yield: 16
- 1-1/2 teaspoons iodized salt, divided
- 16 ounces medium raw shrimp, thawed
- 1 cup dried cranberries
- 1/2 red onion, roughly chopped
- 1/2 cup fresh parsley
- 1/2 jalapeno, roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 teaspoon crushed red pepper or ground black pepper
- 1 teaspoon oregano
- 16 ounces tortilla chips
- 2 limes cut into wedges
- Bring medium pot of water to a boil. Season with 1 teaspoon salt.
- Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
- In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
- Add cranberry mixture to shrimp.
- Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
- Refrigerate for 1 hour.
- To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses.
- Garnish with tortilla chips and lime wedges.
Nutritional Information Per Serving:
Fat: 1.4 grams
Saturated Fat: 0.3 grams
Fiber: 2.3 grams
Sodium: 231 milligrams
Cholesterol: 60 milligrams
Protein: 8 grams
Carbohydrates: 14 grams
Sugars: 0.8 grams
Source: Recipe courtesy of Chef Alyssa from the ALDI Test Kitchen.
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