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.
ARTICHOKE RICE SALAD WITH SHRIMP
I forget who I got this from, but I have tweaked it to my taste, adding some ingredients and omitting others. Everyone who has it wants the recipe. I often make this without the shrimp for a side dish, but with the shrimp it can be a meal in itself. Either way you decide to go, I know you'll enjoy! Note: Photo borrowed from...
Provided by Christine Whisenhunt
Categories Seafood
Number Of Ingredients 8
Steps:
- 1. Brown the rice in about a tbsp. of olive oil, then add the amount of water called for on the pkgs. along with the seasoning pkts. ONLY (No butter or additional oil) and finish cooking as per pkg. instructions. Set aside.
- 2. Rinse and drain the shrimp. Then toss them in about 2 tsp. curry powder and saute them in a pan barely coated in olive oil until they are about half cooked and then turned them and added a little water (just to cover bottom of pan) to finish cooking. Don't overcook! Set aside.
- 3. For the dressing: Mix the mayo, artichoke juice, salt and pepper to taste, and the other tsp. of curry powder together. (I love curry, so I add more, probably twice this much, maybe even more! I sometimes also add 1-2 tbsps. of the olive juice to the dressing.)
- 4. Add the green onions, artichoke hearts, green olives and shrimp to the rice and toss. (I often add additional artichokes and olives. I like a lot of goodies in mine.)
- 5. Pour the dressing over the rice mixture and toss to coat. Don't over mix or rice will become very clumpy.
- 6. I serve this warm or cold. It is wonderful either way. And, the leftovers are just as good or better the next day. Enjoy!
ARTICHOKE RICE SALAD
"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10-12 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!
This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.
Provided by Koechin Chef
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 301.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 122.9, Sodium 1061.5, Carbohydrate 33.1, Fiber 2.5, Sugar 2.1, Protein 20.1
ELEGANT SHRIMP AND ARTICHOKE SALAD
Steps:
- Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.
ARTICHOKE SHRIMP PASTA SALAD
I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.
CURRIED ARTICHOKE SHRIMP SALAD
This salad needs to chill overnight, but worth the wait. Hope you will try it., hugs and loves,L
Provided by Laura Spencer-Whitacre
Categories Other Salads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Cook Rice-a-roni as directed on pkg using only 1 tablespoon butter to brown rice.Remove from heat and let cool.
- 2. Drain artichoke hearts and reserve marinade. Chop artichokes and mix with shrimp, green onions and olives, add to rice.
- 3. Make dressing by combining, the artichoke marinade, mayonnaise and curry powder. Mix dressing into rice mixture and chill overnight Before serving garnish with lemon slices
SHRIMP AND ARTICHOKE SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 10 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
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