One of my clients suggested that I make a citrus shrimp on rice crackers for a dinner party, so I came up with this one, adapted from The Junior League Centennial Cookbook.
This is an easy-to-make appetizer with a refreshing citrusy flavor. The grainy mustard adds a nice texture, and the colorful zests complement the pink shrimp.
I serve the shrimp on mini rice crackers from Trader Joe’s, but my 6-foot-5-tall rower husband says they are too small and delicate to pick up easily, so I sometimes use standard (1.5-inch) round rice crackers instead.
Citrus Shrimp
Makes about 3 cups
Marinade:
3 cloves garlic, crushed
1-1/2 teaspoons salt
1/2 cup packed brown sugar
3 tablespoons grainy mustard
1/4 cup cider vinegar
Zest of one lime, 1/2 lemon and 1 orange, minced
Juice of one lime
Juice of 1/2 large lemon
Juice of 1 medium-sized orange
6 tablespoons olive oil
Freshly ground black pepper, to taste
1-1/2 pounds Bay shrimp
1. Mix the garlic, salt, brown sugar, mustard, vinegar, citrus juices and zests; blend well. Whisk in the oil; add the pepper and pour over the shrimp in a bowl. Cover and refrigerate for at least an hour, turning once.
Tina’s Tip: Use just enough marinade to cover the shrimp; if you have some leftover, you can marinate chicken or prawns overnight and grill it the next day. The marinade should keep for up to a week in the refrigerator.
2. To serve, use a fork or your fingers to place a small mound of shrimp on each cracker (about 3 on a mini cracker or 6-8 on a standard one).
Tina’s Tip: If you spoon the shrimp onto the crackers, you’ll probably get more of the liquid than you want, and you’ll risk having soggy appetizers if they sit for more than a half hour or so. At my house, these never last that long, however.
Thyme with Sage 