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
MARINATED SHRIMP AND ARTICHOKES
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
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
EASY MARINATED ARTICHOKES
Store-bought marinated artichokes are too expensive and are consumed faster than the time it takes to open the jar. I created this recipe with simple ingredients that are already found in the kitchen. It's delicious by itself, but feel free to experiment and even make your own artichoke salad. It's not like the real deal...it's better! Enjoy immediately or chill the marinated artichokes for at least an hour before serving.
Provided by KnifeForkandaSpoon
Categories Appetizers and Snacks
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, extra-virgin olive oil, salt, black pepper, Italian seasoning, and garlic in a sealable plastic container.
- Seal the container and shake to emulsify the mixture.
- Remove the lid and add artichoke hearts. Reseal the lid and continue shaking the container until the artichoke hearts are completely coated.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 15 g, Fat 13.6 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 1892.4 mg, Sugar 0.1 g
MARINATED ARTICHOKE HEARTS, SHRIMP, AND MUSHROOMS
This is part of our annual New Year's Eve menu. Very yummy and popular with our guests. Needs to marinate 8 hours.
Provided by ratherbeswimmin
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Put artichoke hearts, shrimp, and mushrooms in a bowl.
- Mix dressing according to package directions.
- Pour dressing over all and marinate for 8 hours.
Nutrition Facts : Calories 176.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 498.2, Carbohydrate 13.1, Fiber 5.7, Sugar 1.5, Protein 27.5
SAUTEED SHRIMP WITH ARTICHOKES AND MUSHROOMS
Make and share this Sauteed Shrimp With Artichokes and Mushrooms recipe from Food.com.
Provided by Amy V.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Pat shrimp dry with pape towels and season with salt and pepper. Combine shrimp, 1 T. oil, garlic and pepper flakes in medium bowl. Cover and refrigerate for 15 minutes.
- 2. Meanwhile, heat 1 T. oil in 12-inch nonstick skillet over medium high heat until shimmering. Add mushrooms and cook until browned, 6-8 minutes. Add artichokes and cook until ightly browned, about 3 minutes. Thransfer vegetables to medium bowl and tent loosely with aluminum foil.
- 3. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook, without moving, until spotty brown on first side, about 1 minute. Transfer shrimp to a bowl with begetables. Repeat with remaining 1 T. oil and reminaing shrimp. Add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. Whish in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. Serve over rice.
Nutrition Facts : Calories 667.2, Fat 25.2, SaturatedFat 7.8, Cholesterol 308.7, Sodium 1322.3, Carbohydrate 65, Fiber 3.6, Sugar 1.6, Protein 39.1
MARINATED SHRIMPS, MUSSELS AND ARTICHOKE HEARTS
Provided by Barbara Kafka
Categories dinner, salads and dressings
Time 30m
Yield 20 servings
Number Of Ingredients 12
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
MARINATED ARTICHOKE HEARTS & MUSHROOMS
As an appetizer, I serve this on a lettuce bed but its also a great side salad (for non-picky eaters)! It needs to marinate for at least 8 hours.
Provided by CountryLady
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichoke hearts thoroughly& cut into quarters.
- Combine next 8 ingredients in a large bowl until well blended.
- Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
- Stir or toss mixture occasionally.
Nutrition Facts : Calories 339, Fat 27.6, SaturatedFat 3.8, Sodium 1218.1, Carbohydrate 21.7, Fiber 8.2, Sugar 5.2, Protein 7.2
GARLIC SHRIMP WITH ARTICHOKE HEARTS
This noodle dish has an interesting flavor twist with the addition of artichokes. It's also fast and easy to prepare!
Provided by MMers
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan melt 2 tbsp of the butter.
- Add onion and cook until tender.
- Add water and bring to a boil.
- Stir in package of noodles.
- Boil gently for about 8 minutes or until noodles are tender.
- Cut artichoke hearts in half.
- Set aside.
- Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
- Over medium heat, cook the garlic until soft but not brown.
- Add shrimp and artichokes hearts.
- Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
- Stir in parsley and pepper.
- Add to hot noodles and serve immediately.
MUSHROOM ARTICHOKE SHRIMP SCAMPI
A very special shrimp scampi made even more delicious with the addition of fresh sauteed mushrooms and marinated artichoke hearts. Serve over linguini or rice.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute mushrooms and garlic in butter until almost done.
- Add shrimp and saute until cooked.
- Add rest of ingredients and heat through.
- Serve over pasta or rice.
Nutrition Facts : Calories 346.9, Fat 25.2, SaturatedFat 15, Cholesterol 233.5, Sodium 336.6, Carbohydrate 5.5, Fiber 0.9, Sugar 1.6, Protein 25.8
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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