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Easy, zingy marinated shrimp is perfect for a Chiefs watch party

Shrimp adds sophistication to a party menu without extra calories. Our Marinated Party Shrimp is kicked up a notch with horseradish.
Shrimp adds sophistication to a party menu without extra calories. Our Marinated Party Shrimp is kicked up a notch with horseradish. File photo

Editor’s note: This recipe was first published in 2005.

Admittedly, it’s not easy to come up with healthy yet festive party snacks. But we pondered until we came up with an appetizer that could provide the proper panache for any party, from New Year’s Eve to the Superbowl.

And the ah-ha ingredient?

Horseradish.

Any time you’re looking for a low-fat condiment to add zing, horseradish packs a flavor punch. The Star’s Marinated Party Shrimp appetizer features a zingy sauce featuring horseradish, chili sauce, hot pepper sauce and capers. Pour it over the shrimp and allow them to marinate for a few hours in the refrigerator.

Once thought to be a food to avoid because it is high in cholesterol, shrimp is — again — the life of the party. It turns out the cholesterol in shrimp does not elevate blood cholesterol levels. Plus, shrimp is low in saturated fat, the real culprit for elevated cholesterol levels in most people.

A rich source of protein, shellfish is a good source of iron, B12, omega-3 fatty acids, selenium and zinc. These nutrients protect against anemia, arthritis, cancer, cardiovascular disease, cataracts, depression and infertility.

Marinated party shrimp

Makes 12 to 14 appetizer servings

1/4 cup chili sauce

1 tablespoon prepared horseradish

2 tablespoons lemon juice

2 tablespoons Dijon mustard

1 tablespoon extra-virgin olive oil

1 teaspoon hot pepper sauce

3 cloves garlic, minced

2 green onions, sliced

2 tablespoons capers, rinsed and drained

2 pounds peeled large shrimp, cooked

Green leaf lettuce, cut into thin shreds

Mix together chili sauce, horseradish, lemon juice, mustard, olive oil, hot sauce and garlic. Add onions and capers. Pour over shrimp and toss lightly to coat well. Cover and refrigerate 1 to 2 hours before serving. Place lettuce on serving platter and top with shrimp.

Per serving, based on 12: 96 calories (25 percent from fat), 3 grams total fat (trace saturated fat), 115 milligrams cholesterol, 2 grams carbohydrates, 16 grams protein, 164 milligrams sodium, trace dietary fiber.

Recipes developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

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