Friday, January 29, 2010


1 c. finely chopped pimiento-stuffed green olives
1 (7-ounce) jar roasted red peppers, drained and finely chopped
1/4 c. extra-light olive oil
3 tbsp. red wine vinegar
2 tbsp. capers
2 tbsp. chopped fresh parsley
1 tsp. minced garlic
1/4 tsp. ground black pepper
24 jumbo fresh shrimp, peeled and deveined
2 tsp. Creole seasoning
2 tsp. olive oil
24 toasted French rounds
1. In a medium bowl, combine green olives, red peppers, extra light olive oil, vinegar, capers, parsley, garlic, and pepper; cover, and fridgerate.
2. In a medium bowl, combine shrimp and Creole seasoning; toss gently to coat shrimp.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook shrimp for 1 to 2 minutes on each side, or until shrimp are firm and pink. Spoon about 1 tablespoon olive mixture on top of each toasted French round. Place shrimp on top of olive mixture.


gigikingwoodkitchen said...

Sorry but I'm having a difficult time posting on my blog. It's been posting really weird and won't allow me to fix it. Any suggestions?

Turley Times said...

In my Google dashboard it showed up as a bunch of asterisks but when I opened up your blog post in a new window everything looks fine for me. Don't know if that helps you or not, but I was able to read the recipe and see the photo!

Turley Times said...

By "Google dashboard" I meant to say Blogger...

Jill said...

So funny... as soon as I saw this recipe/post in my google reader, I thought Gigi would love this. Then I realized it was from your blog! It's 10:30 AM and my mouth is watering. YUM!