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Marinated Shrimp and Artichokes

Southern Living SEPTEMBER 1998

  • Yield: 12 appetizer servings

Ingredients

  • 4 1/2 pounds unpeeled, medium-size fresh shrimp
  • 3 quarts water
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1/3 cup POMPEIAN Extra Virgin Olive Oil
  • 4 green onions, finely chopped
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of garlic salt
  • 1 teaspoon horseradish sauce
  • 2 1/2 tablespoons white vinegar
  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons Creole mustard
  • Lettuce leaves

Preparation

Boil shrimp in 3 quarts water 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.

Peel shrimp, and devein, if desired. Combine shrimp and artichoke hearts in a large bowl.

Whisk together oil and next 11 ingredients, and pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Serve shrimp mixture in lettuce-lined bowls.

Note: You may cook the shrimp in batches with less water, or purchase 2 1/2 pounds peeled, steamed shrimp at the seafood counter at your supermarket, if desired.

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Marinated Shrimp and Artichokes recipe

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