MARINATED SHRIMP AND ARTICHOKES
Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
- Serve with slotted spoon. Garnish with basil leaves.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg
HOLLY CLEGG
Impress your party guests with this make-ahead appetizer. Marinated Shrimp and Artichokes are light enough to be an hors d'oeuvres and just hearty enough to hold you over until dinner! Perfect for the days when you're pressed for time, this dish can be made 8-24 hours in advance and still taste incredibly fresh. This recipe is brought to us by Holly Clegg's Kitchen 101: Secrets to Cooking Confidence cookbook. Want to see how it's done? We have the video right here! If you would like to see more recipes and videos from Rush Hour Recipes, click here!
Provided by By Holly Clegg | March 22, 2017 4:38 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(s
Time 8h
Yield 32
Number Of Ingredients 9
Steps:
- 1 In a small bowl, whisk together vinegar, olive oil, and dressing mix. 2 In a large bowl, combine all remaining ingredients and toss with vinaigrette. 3 Cover and refrigerate 8-24 hours, time permitting.
PESTO SHRIMP AND ARTICHOKE LINGUINE
In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.
Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
STUFFED ARTICHOKES WITH SHRIMP
Steps:
- Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
- Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
- To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
- Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
- To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.
MARINATED SHRIMP AND ARTICHOKES
Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal!
Provided by Busters friend
Categories Vegetable
Time 21m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine shrimp and artichoke hearts in a large bowl. Combine oil and all other ingredients except the lettuce leaves. Pour dressing over the shrimp and artichokes. Cover and chill 8 hours, stirring occasionally.
- Serve on a platter lined with lettuce leaves.
PASTA WITH SHRIMP AND ARTICHOKES
Provided by Paula M. Zwolak
Categories Herb Pasta Tomato Quick & Easy Basil Shrimp Artichoke Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
- Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
- Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.
MARINATED SHRIMPS, MUSSELS AND ARTICHOKE HEARTS
Provided by Barbara Kafka
Categories dinner, salads and dressings
Time 30m
Yield 20 servings
Number Of Ingredients 12
Steps:
- Put the mussels with a quarter-cup of water in a large pot with a tightly fitting lid. Cook for 10 minutes, shaking the pot - holding the cover on - once during cooking. Remove from heat. Allow to cool until the mussels can be handled. Shell the mussels, using one shell as tweezers. Place the meat in a very large bowl. Discard the shells. Strain the mussel liquid through a sieve lined with a damp cloth. Reserve.
- Bring three quarts of water with the salt to a boil in a large pot. Drop in the shrimp. Stir. Cover the pot and turn off the heat. Let the shrimp steep for five minutes. Drain in a large colander. Add to the mussels.
- Open the boxes of artichoke hearts. Place the artichokes in a sieve under hot running water until they can be separated. Place in bowl of hot water until thoroughly defrosted. Drain and add them to the shrimp and mussels.
- Add the celery and onions and stir.
- Whisk together the marinade ingredients. Pour over the salad. With hands or large spoons, mix thoroughly. Cover the bowl with plastic wrap and refrigerate. Stir once or twice before dinner.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 971 milligrams, Sugar 2 grams, TransFat 0 grams
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