Marinated Shrimps Mussels And Artichoke Hearts Recipes

MARINATED SHRIMP AND ARTICHOKES

Marinated Shrimp and Artichokes image

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

Ingredients

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped (2 tablespoons)
3 tablespoons olive oil
1 package (0.75 oz) garlic-and-herb dressing mix
1 lb cooked deveined peeled large shrimp, thawed if frozen
1 can (14 oz) artichoke hearts, drained, cut in half
1 can (6 oz) large pitted ripe olives, drained
1 cup halved grape tomatoes
1 package (4 oz) feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves, if desired

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

MARINATED SHRIMP AND ARTICHOKES

Marinated Shrimp and Artichokes image

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

Ingredients

4 -5 lbs shrimp, boiled, peeled
29 ounces artichoke hearts, drained (2 cans, packed in water)
2/3 cup olive oil
1 bunch green onion, finely chopped
3 stalks celery, finely chopped
1/2 cup parsley, finely chopped
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic salt
2 teaspoons horseradish
1/3 cup white vinegar
1/3 cup lemon juice
1/4 cup creole mustard
lettuce leaf

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.

MARINATED SHRIMPS, MUSSELS AND ARTICHOKE HEARTS

Marinated Shrimps, Mussels And Artichoke Hearts image

Provided by Barbara Kafka

Categories dinner, salads and dressings

Time 30m

Yield 20 servings

Number Of Ingredients 12

Ingredients

6 1/2 pounds mussels (about 6 dozen), scrubbed and beards removed
3 1/4 pounds medium shrimp (20-24 to the pound), shelled
1 teaspoon kosher salt
4 9-ounce boxes frozen artichoke hearts
8 stalks (about 1 1/2 pounds) celery, peeled and cut diagonally into 1/4-inch slices
3/4 pound white onion, quartered and thinly sliced (2 cups)
1/2 cup fresh lemon juice
1/4 cup good quality olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons drained and rinsed capers
3/4 cup of liquid from cooked mussels

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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