Artichoke Rice Salad With Shrimp Recipes

RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!

Steps:

• Prepare RICE-A-RONI as box directs.
• Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
• Get all your vegetables prepared.
• Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
• Add everything to the bowl. Pour over the dressing last, and combine well.
• Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
• (I used frozen salad shrimp from SAM'S Club).

ARTICHOKE RICE SALAD WITH SHRIMP

Steps:

• In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.
• Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the green pepper, green onions, olives, curry powder, salt and pepper to taste, and mix together.
• If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.
• Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 °F. Place in a 2 1/2 quart casserole dish and bake for 20 minutes, until heated through.

ARTICHOKE & RICE SALAD

Steps:

• Cook rice in the chicken stock according to directions on box & cool.
• Chop artichoke hearts to bite size.
• Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
• Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

ARTICHOKE SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

ARTICHOKE RICE SALAD

Steps:

• Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

SHRIMP AND ARTICHOKE SALAD

Steps:

• Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
• When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
• Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.