Italian Style Shrimp And Artichoke Antipasto By Sy Recipes

ITALIAN STYLE SHRIMP AND ARTICHOKE ANTIPASTO BY SY

Steps:

• Bring about 2-3 cups of water to a boil in a pot, add vinegar and cleaned shrimp, cook for about 1-2 minutes, until they are pink. Make sure the shrimp are not over cooked, drain and let cool. (If using large shrimp cut in half).
• Add chopped up artichoke hearts, marinade and shrimp in large bowl.
• Add chopped up olives, mushrooms, dry tomatoes oregano, pepper flakes and 2 tablespoons parsley into bowl and toss.
• Add 2 plus tablespoons olive oil, lemon juice and toss.
• Transfer food from the large bowl into a nice serving dish.
• Add caper berries all around and on top of shrimp, artichoke mixture.
• Sprinkle 2 tablespoons Italian parsley on top of dish as well.
• Place lemon wedges around and on inside edge of the dish for a decorative effect.
• Let stand for a while at room temperature to blend flavors and serve.
• Enjoy!
• NOTE- You might want to add less reserved maranide to taste, since the marinade dominates the taste of this dish. As an alternative you can substitute two 13.75 oz cans (non- marinaded) artichoke hearts and then add more spices to taste. Using large shrimp is best, since it is one of the main ingredients. Finally, use lemon wedges and squeeze on individual portions.

TUNA, SHRIMP AND VEGETABLE ANTIPASTO

Steps:

• In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened.
• Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 4 cups.
• Canadian Living Gifts from Your Kitchen.

PASTA WITH SHRIMP AND ARTICHOKES

Steps:

• Rinse and drain artichokes, slice into 1/4 inch slices.
• Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
• In a large sauté pan, heat olive oil over medium-high heat until sizzling.
• Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
• Remove the shrimp to a bowl with a slotted spoon.
• Brown the remaining shrimp and remove to bowl.
• Decrease heat to medium-low.
• In the same pan sauté the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
• Add the wine and stir gently to dislodge any browned bits from bottom of pan.
• Cook until liquid is reduced by half.
• Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
• Bring to a boil, then simmer until slightly thickened, about 10 minutes.
• While sauce is cooking, Cook the pasta.
• Drain pasta and return to pot.
• Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
• Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
• Turn pasta out on to warm serving dish.
• Sprinkle with parsley and diced tomato, if desired, and serve.

SHRIMP ANTIPASTO

Steps:

• Combine lemon juice, thyme, sugar, and Dijon in bowl and then slowly whisk in oil. Set aside. Combine shrimp, cheese, olives, peppers in large bowl. Cover with vinaigrette and marinate overnight or at least 6 hours. Add salami just before serving. Drain and serve on lettuce leaves or just place bowl at appetizer table and allow guests to use decorative toothpicks to spear nibbles.

ITALIAN-STYLE SHRIMP WITH SPAGHETTI

Steps:

• In a 4-5 quart pan over high heat, bring 2 qts of water to a boil. Add pasta & cook, stirring occasionally, until tender to bite, about 10 minutes.
• Drain and return to pan.
• Meanwhile, in a 10-12" frying pan over high heat, stir shallots in olive oil, until shallots are limp - about 3 minutes Then add garlic for another 2 minutes.
• Stir in tomatoes with juice, tomato paste, wine, oregano, basil & bay leaf.
• Bring to a boil, then reduce heat and simmer, about 5 minutes.
• Rinse & drain shrimp; add to sauce. Stir often just until opaque, 5-6 minutes.
• Discard bay leaf.
• Stir sauce into cooked pasta.
• Divide mixture equally among four bowls.
• Sprinkle with parsley; add salt & pepper and cheese to taste.