Snacks
Inspired by Turkish meze, this shrimp cocktail combines boiled shrimp with a spicy chili and olive oil sauce, then chills in the refrigerator. This meat-free but seafood-based recipe makes a light, spicy snack for pescatarians.
Boil the peeled shrimp in salted water for 3 minutes, until pink, then transfer them to ice water.
Whisk together the olive oil, hot pepper paste, lemon juice, crushed garlic, and salt, then mix with the boiled shrimp.
Chill the cocktail in a covered container in the refrigerator to let the seasonings infuse the shrimp.
Sprinkle parsley on top and serve cold.
If the shrimp are not transferred to ice water after boiling, they can overcook and become rubbery; do not extend the cooking time. Allergen: contains crustacean shellfish (shrimp).
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