Shrimp Artichoke And Grapefruit Cocktail Recipes

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SHRIMP, ARTICHOKE AND GRAPEFRUIT COCKTAIL



Shrimp, Artichoke and Grapefruit Cocktail image

When first discovered this recipe, I was intrigued by the ingredients and the presentation. The original recipe specified fresh crabmeat, which I haven't tried but am certain is very delicious, too.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 12h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 yellow grapefruits or 3 pink grapefruit
1 1/2 cups bay shrimp, fresh (or equivalent amount crabmeat)
1/4 teaspoon cayenne
2 tablespoons spicy dark rum
1 1/2 cups artichoke hearts
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon parsley, chopped
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon black pepper
lemon wedge
fresh parsley or fresh cilantro leaves

Steps:

  • NOTE: I have also used frozen bay shrimp that has been thawed. For the artichoke hearts I have used either the jarred marinated or frozen hearts-thawed.
  • Make the cocktail dressing first by combining the mayonnaise, chili sauce, parsley, Worcestershire, and black pepper. Cover and chill.
  • Cut grapefruits in half. Remove the fruit segments with a serrated (grapefruit) spoon. Cut the fruit segments up into bite sized pieces and toss with the lemon juice.
  • Clean out the grapefruit shells and remove pith; set aside.
  • In a bowl gently mix the grapefruit, shrimp, cayenne and rum. Cut the marinated artichokes* up into bite sized pieces and combine with the grapefruit/shrimp mixture.
  • *If using frozen artichoke hearts, squeeze out the excess moisture gently with your hands.
  • Divide the mixture and spoon into the grapefruit shells. Divide and spoon the cocktail dressing on top of each grapefruit shell. Garnish with lemon slices and fresh parsley (or cilantro leaves).
  • Serve immediately.

Nutrition Facts : Calories 237.3, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 579.6, Carbohydrate 26.9, Fiber 3.1, Sugar 4.3, Protein 2.9

SHRIMP ARTICHOKE DIP



Shrimp Artichoke Dip image

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

1 cup shredded Cheddar cheese
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
½ cup chopped green onions
½ teaspoon garlic salt
½ cup mayonnaise
1 cup cooked and peeled shrimp
paprika, for garnish

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 AND ARTICHOKE CASSEROLE



Shrimp and Artichoke Casserole image

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

6 1/2 tablespoons butter, divided
1 lb shrimp, cooked, shelled and deveined
4 1/2 tablespoons flour
1/4 lb mushroom
3/4 cup milk
1/4 cup dry sherry
3/4 cup whipping cream
1 tablespoon Worcestershire sauce
salt and pepper
1/2-1 cup freshly grated parmesan cheese, see note
15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts
paprika

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.

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