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Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Marinated Shrimp-and-Artichokes

Serve these as heavy hors d'oeuvres or as a light holiday supper all season long.

Southern Living NOVEMBER 2011

  • Yield: Makes 8 servings
  • Hands-on:15 Minutes
  • Total:15 Minutes

Ingredients

  • 1/4 cup white balsamic vinegar
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped green onion
  • 3 tablespoons olive oil
  • 1 (0.75-oz.) envelope garlic-and-herb dressing mix
  • 1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
  • 1 (14-oz.) can artichoke hearts, drained and cut in half
  • 1 (6-oz.) can large black olives, drained
  • 1 cup halved grape tomatoes
  • 1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
  • Small fresh basil leaves

Preparation

1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.

2. Stir in desired amount of basil just before serving. Serve with a slotted spoon.

Note: We tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.

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Marinated Shrimp-and-Artichokes recipe

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