Recipe by Emma Laperruque
Why all the stress over entertaining? Ultimately, we want to impress our guests. What I’ve learned over the years, though, is that food doesn’t have to be jaw-dropping to be spectacular. If you have eight friends coming over, don’t make a backpack-sized baked Alaska and set it on fire for the oohs and ahs. Impress them with the flavor, and give yourself a break with the day-of prep.
This recipe is a staple at any dinner party that my family hosts. All the work is in the prep, there’s no cooking involved, and the dish requires a full day of marinating, which means you have one less thing to do right before your soirée. Pre-cooked shrimp are mixed with paper-thin lemon slices and shards of onions, roasted peppers and black olives, minced garlic and bright parsley. After a day, the flavors meld together, each heightening the others. The shrimp are juicy and savory, the onions tangy and pickled, and the lemon slices succulent and pliable so you can eat them just as is. Served with a tray of multi-grain bread rolls and a mixed green salad, it’s an entirely impressive and easy meal.
Follow Emma on Twitter @EmmaLaperruque
Calories per serving: 239 per serving
2 pounds frozen cooked shrimp , thawed and sliced horizontally
3 tablespoons white or red wine vinegar
6 tablespoons extra-virgin olive oil
1/2 cup lemon juice
2 tablespoons dijon mustard
3 cloves garlic , minced
1 red onion , thinly sliced
2 lemons , very thinly sliced
1/4 cup chopped roasted peppers
3/4 cup black olives , sliced
1/4 cup chopped parsley
Salt and pepper
1. Combine all ingredients in a large bowl. Season with salt and pepper to taste.
2. Marinate 1 day before serving, tossing every so often. (If you're serving this for an evening dinner party, you could certainly make it early that morning.)