SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
RUMAKI APPETIZERS
These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 appetizers.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.
Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
ARTICHOKE SHRIMP BAKE
I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.
Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
RUMAKI
This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
- Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
SHRIMP AND ARTICHOKE CASSEROLE
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Provided by drhousespcatcher
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.
SHRIMP ARTICHOKE DIP
People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.
Provided by Kat
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 35m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g
SHRIMP RUMAKI
A rumaki for those who hate liver! Soy marinated, bacon wrapped, shrimp and water chestnut bundles... Use them as an appetizer or main course with rice and a veggie stir fry.
Provided by _Pixie_
Categories Asian
Time 3h20m
Yield 24 rumaki
Number Of Ingredients 6
Steps:
- Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator.
- Turn occasionally.
- Partially cook the bacon until limp but NOT crispy.
- Preheat oven to 400 degrees F.
- For each one, wrap the bacon around a shrimp and a slice of water chestnut.
- Secure with a toothpick.
- Arrange the shrimp on a rack in a large shallow roasting pan.
- Bake uncovered for 10 minutes, basting once or twice with the marinade.
- Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.
RUMAKI VARIATIONS
Provided by The Hearty Boys
Categories appetizer
Time 50m
Yield 40 to 60 pieces
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops.
- Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately.
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
ARTICHOKE OR SHRIMP RUMAKI
Number Of Ingredients 4
Steps:
- Place artichoke hearts in a glass pie plate.In a small bowl, stir chili sauce and hot pepper sauce. Brush sauce over artichokes to coat set aside. Reserve remaining sauce mixture.Cut each slice of bacon in half crosswise, then lengthwise. You will have 4 strips from each slice of bacon. (For a heartier appetizer, use 12 bacon slices and cut in half crosswise only, not lengthwise.) Wrap one bacon strip around each artichoke heart, overlapping ends, and secure with a wooden pick. Place in a shallow dish. Coat bacon with reserved chili sauce mixture. Cover and refrigerate until ready to bake.Preheat oven to 450°. Spray a baking sheet with non-stick coating. Place bacon-wrapped artichoke hearts on baking sheet. Bake about 10 minutes or until bacon is crisped. (Do not remove picks.)Serve hot.*Twenty-four medium-size cocktail shrimp, cooked and peeled, can be substituted.
Nutrition Facts : Nutritional Facts Serves
JERUSALEM ARTICHOKES AND SHRIMP VINAIGRETTE
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
- Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
- While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
- Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
- Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 8 grams, TransFat 0 grams
ARTICHOKE OR SHRIMP RUMAKI
Number Of Ingredients 4
Steps:
- 1. Place artichoke hearts in a glass pie plate.2. In a small bowl, stir chili sauce and hot pepper sauce. Brush sauce over artichokes to coat set aside. Reserve remaining sauce mixture.3. Cut each slice of bacon in half crosswise, then lengthwise. You will have 4 strips from each slice of bacon. (For a heartier appetizer, use 12 bacon slices and cut in half crosswise only, not lengthwise.) Wrap one bacon strip around each artichoke heart, overlapping ends, and secure with a wooden pick. Place in a shallow dish. Coat bacon with reserved chili sauce mixture. Cover and refrigerate until ready to bake.4. Preheat oven to 450°. Spray a baking sheet with non-stick coating. Place bacon-wrapped artichoke hearts on baking sheet. Bake about 10 minutes or until bacon is crisped. (Do not remove picks.)5. Serve hot.*Twenty-four medium-size cocktail shrimp, cooked and peeled, can be substituted.
Nutrition Facts : Nutritional Facts Serves
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