Shrimp With Artichokes Recipes

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LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES



Lemon Garlic Shrimp Recipe with Peas and Artichokes image

Easy lemon garlic shrimp with peas and artichokes. Perfect on top of orzo pasta or rice.

Provided by The Mediterranean Dish

Time 30m

Number Of Ingredients 17

1 1/2 tsp (between 2.5 and 3 g) ground coriander
1 1/2 tsp (between 2.5 and 3 g) ground cumin
1 tsp (about 2 g) Aleppo-style pepper
1 tsp (about 2 g) sweet Spanish paprika
1 lb (about 454 g) large shrimp or prawns, peeled, deviened, tail-on (if frozen, thaw properly before use)
Salt and pepper
Private Reserve Greek extra virgin olive oil
1 small onion, halved then sliced
6 to 8 garlic cloves, chopped
1 cup (236 ml) dry white wine
2 tbsp (30 ml) fresh lemon juice
2 tsp quality honey
1/2 cup (125 ml) chicken broth
1 1/2 cup (225 g) frozen peas, thawed
1 15-oz can (about 425 g) baby artichokes, drained
Grated Parmesan cheese, to taste
Fresh chopped parsley, for garnish

Steps:

  • In a small bowl, mix spices.
  • Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
  • In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
  • Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
  • Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
  • Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
  • Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
  • Serve hot with a side of simple orzo or this Lebanese rice.

Nutrition Facts : Calories 323 calories, Sugar 6.1 g, Sodium 668.2 mg, Fat 8.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 7.3 g, Protein 29.8 g, Cholesterol 184 mg

SHRIMP WITH ARTICHOKES RECIPE



Shrimp With Artichokes Recipe image

When my son needed a recipe for Spanish class, we found one for shrimp that I had from cooking school, gambas al ajillo: " shrimp with the little garlic."Normally these are served as tapas, or appetizers, but I adapted them here to a full meal at my son's suggestion. The shrimp are easy to prepare and go well with steamed rice and fresh fruit.Use shrimp that are fresh instead of frozen, if possible. When defrosted shrimp hit the hot pan, they release moisture and cook by steaming, becoming soft and mushy instead of brown and crisp. To save time, look for shrimp that are peeled and deveined.

Provided by Mary Ellen Rae

Categories     MAINS, FISH & SHELLFISH

Time 30m

Yield Serves 4

Number Of Ingredients 10

1/4 cup olive oil
1 pound (21-to 25-count) large peeled and deveined shrimp
2 cloves garlic, finely minced
1/2 tablespoon dried red pepper flakes
1 teaspoon paprika, preferably Spanish
1 (13.75-ounce) can artichoke hearts in water, drained and quartered
4 plum tomatoes, seeded and diced
2 tablespoons minced parsley
Steamed rice
Salt

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.
  • Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.
  • Spoon the shrimp mixture over the rice and serve immediately.

SHRIMP PICCATA



Shrimp Piccata image

I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.

Provided by Dark Phoenix

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package linguine pasta
¼ cup olive oil
¼ cup butter
1 pound uncooked medium shrimp, peeled and deveined
10 baby bella mushrooms, sliced
2 cloves garlic, chopped
1 (6 ounce) jar marinated artichoke hearts, chopped, with juice
½ lemon, juiced
3 tablespoons capers with juice
1 splash dry white wine
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

Nutrition Facts : Calories 769.2 calories, Carbohydrate 89.4 g, Cholesterol 203.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 10 g, Sodium 650.8 mg, Sugar 4.7 g

SHRIMP WITH ARTICHOKE PESTO



Shrimp with Artichoke Pesto image

Provided by David Downie

Categories     Condiment/Spread     Food Processor     Shellfish     Vegetable     No-Cook     Quick & Easy     Parmesan     Basil     Shrimp     Artichoke     Spring     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 7

2 large artichokes
1 cup (packed) fresh basil leaves
1 garlic clove
1 cup extra-virgin olive oil
1 tablespoon freshly grated Pecorino Romano cheese
1 tablespoon freshly grated Parmesan cheese
32 cooked jumbo shrimp, peeled, deveined

Steps:

  • To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
  • Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in center of platter. Surround with shrimp and serve.

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

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

ARTICHOKE SHRIMP BAKE



Artichoke Shrimp Bake image

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

1 pound cooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2/3 cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small sweet red pepper, chopped
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/2 cup sour cream
1/4 cup sherry or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1/8 teaspoon white pepper
TOPPING:
1/2 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
Hot cooked rice, optional

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.

SHRIMP WITH ARTICHOKES



Shrimp With Artichokes image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 9

8 small or 5 medium-size artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley
3 large cloves garlic, chopped
2 tablespoons flour
Salt and freshly ground black pepper
16 jumbo shrimp, peeled and de-veined
1/2 cup dry white wine

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

STUFFED ARTICHOKES WITH SHRIMP



Stuffed Artichokes with Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

4 large artichokes
1 lemon, juiced
2 tablespoons olive oil
Salt
4 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon mustard
1 pound shrimp, boiled and peeled
1/4 teaspoon paprika
Pinch saffron
1/2 pound cherry tomatoes

Steps:

  • Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
  • Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
  • To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
  • Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
  • To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.

SHRIMP SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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

GIANT SHRIMP WITH ARTICHOKES AND FENNEL



Giant Shrimp With Artichokes And Fennel image

Provided by Eric Asimov

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Leaves of 2 sprigs fresh rosemary
4 cloves garlic, peeled and thinly sliced
4 tablespoons high-quality extra virgin olive oil
Salt and freshly ground black pepper
16 jumbo shrimp, cleaned and deveined
10 medium to large artichokes
1 teaspoon hot red pepper flakes
2 fennel bulbs, trimmed and thinly sliced
2 sprigs fresh thyme
1 bay leaf
1/4 cup lemon juice
Lemon-flavored olive oil (available in specialty food markets)

Steps:

  • Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl. Add shrimp, and turn until well coated. Marinate at room temperature for 30 to 60 minutes.
  • Meanwhile, preheat oven to 350 degrees. Using a paring knife, trim stem and outer artichoke leaves to tender hearts. Quarter hearts lengthwise, and cut out choke. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes. Remove from heat, and keep warm.
  • In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in 1/3 cup water. Cover and simmer over medium-low heat until tender, about 20 minutes.
  • Prepare a grill, or heat a large griddle or skillet until very hot. Grill or sear shrimp until pink, 2 to 3 minutes on each side. Transfer to a large bowl, and add artichoke hearts and fennel. Drizzle with lemon-flavored olive oil to taste, and toss until well blended. Divide among 4 plates, and serve.

SHRIMP STUFFED ARTICHOKES



Shrimp Stuffed Artichokes image

from Best of the Best California Cookbook, 2000, Quail Ridge Press. Editors Gwen McKee and Barbara Mosley chose the over 500 recipes in the book from more than 100 outstanding California cookbooks

Provided by ngibsonn

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 large artichokes, washed and trimmed
1 lb cooked baby shrimp
2 tablespoons chopped parsley
1 teaspoon chopped fresh dill or 1 teaspoon tarragon
1 tablespoon lemon juice, more to taste
1/2 cup mayonnaise
2 tablespoons olive oil
salt
pepper

Steps:

  • Wash and trim artichokes.
  • Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
  • Turn them bottom up, place on paper towels and chill thoroughly.
  • Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
  • With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
  • The artichoke should retain its shape with a hole in the center for the filling.
  • Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
  • Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
  • Season with salt and pepper to taste, and additional lemon juice if necessary.
  • Fill the artichokes with the mixture and serve.

PESTO SHRIMP AND ARTICHOKE LINGUINE



Pesto Shrimp and Artichoke Linguine image

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
4 cups half-and-half cream
2 cups grated Parmesan cheese
2 jars (12 ounces each) marinated quartered artichoke hearts, drained
1 cup prepared pesto
1 teaspoon pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Small fresh basil leaves, optional

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.

SHRIMP AND ARTICHOKES IN PEPPERY BUTTER SAUCE



Shrimp and Artichokes in Peppery Butter Sauce image

Categories     Food Processor     Garlic     Bake     Lemon     Shrimp     Artichoke     Boil     Gourmet

Yield Serves 2

Number Of Ingredients 14

2 large artichokes (each about 3/4 pound)
1 large garlic clove
1 tablespoon fresh lemon juice or to taste
1 tablespoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco
1/2 teaspoon dried basil, crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/2 pound small shrimp in their shells, preferably with heads (about 24)
3 scallions, minced
Accompaniments: crusty bread and lemon wedges

Steps:

  • Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife.
  • While artichokes are cooking, preheat oven to 500°F.
  • Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well.
  • Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.
  • Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.

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

GARLIC SHRIMP WITH ARTICHOKE HEARTS



Garlic Shrimp With Artichoke Hearts image

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

4 tablespoons butter, divided
1/2 cup finely chopped onion
2 cups water
1 package lipton noodles and sauce (Butter & Herb Flavor)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 lb medium raw shrimp, peeled
1 (14 ounce) jar marinated artichoke hearts
1/4 cup fresh parsley, finely chopped
pepper

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.

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MARINATED SHRIMP-AND-ARTICHOKES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours. Advertisement. Step 2. Stir in desired amount of basil just before serving. Serve with a slotted spoon.
From myrecipes.com


MARINATED SHRIMP AND ARTICHOKES | BETTER HOMES & GARDENS
Directions. Instructions Checklist. Step 1. Rinse shrimp under cold running water. Bring 4 cups water and 1 teaspoon salt to boiling in a saucepan. Add shrimp and simmer, uncovered, for 1 to 3 minutes or until shrimp turn opaque. Rinse under cold running water; drain. Advertisement. Step 2.
From bhg.com


MEDITERRANEAN SHRIMP {HEALTHY ONE-PAN MEAL} – WELLPLATED.COM
2021-04-06 Instructions. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside. In a large, ovenproof skillet over medium heat, heat the olive oil.
From wellplated.com


MARINATED SHRIMP AND ARTICHOKES FOR EASY ENTERTAINING
2021-11-21 Marinated Shrimp and Artichokes is a make-ahead recipe, ideal for holiday entertaining. It comes together in 15 minutes using precooked shrimp. Allow 8 – 12 hours to marinate and serve in a trifle bowl or individual martini glasses. You can throw this appetizer together in 15 minutes if you start with cooked shrimp.For a quick and flavorful way to cook …
From foodtalkdaily.com


MARINATED LEMON SHRIMP AND ARTICHOKES RECIPE | MYRECIPES
Peel shrimp, leaving tails on; devein, if desired. Cut artichoke hearts in half. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally.
From myrecipes.com


SHRIMP AND ARTICHOKES RECIPES ALL YOU NEED IS FOOD
Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander. Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
From stevehacks.com


SHRIMP PICCATA WITH ARTICHOKES - THE SPICE TRAIN
2022-01-01 Step 1. Melt butter, saute garlic and cook shrimp. Step 2. Transfer shrimp to a bowl, add red pepper flakes, chicken broth, white wine and reduce. Step 3. Add artichoke hearts, capers and butter. Step 4. Stir in parsley, lemon juice and add shrimp back in.
From thespicetrain.com


SHRIMP AND ARTICHOKE QUICHE RECIPES - FOOD NEWS
Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp. Step 3 Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese. Step 4 Bake in a preheated oven for 25 to 30 minutes.
From foodnewsnews.com


GRILLED GARLIC SHRIMP AND ARTICHOKES RECIPE - FOOD NEWS
Thread shrimp onto skewers; season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3–4 minutes.
From foodnewsnews.com


GRILLED GARLIC SHRIMP AND ARTICHOKES RECIPE | EAT SMARTER USA
Lay artichokes on an oiled baking sheet, cover with aluminum foil and cook artichokes in a preheated oven (200°C, approximately 400°F) for about 25 minutes. Remove the foil, move to grill and cook with the shrimp for 5 minutes.
From eatsmarter.com


SHRIMP AND ARTICHOKE PASTA RECIPE - RECIPES.NET
2022-03-23 Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling. Add the pasta. Cook uncovered on high heat with a vigorous boil for about 10 minutes until al dente (cooked but still a little firm), or according to the pasta package for al dente.
From recipes.net


SKILLET SHRIMP AND ARTICHOKE PASTA - MANTITLEMENT
2015-01-05 Heat up a large skillet skillet with olive oil. Season the shrimp with salt and pepper and place into the skillet for 2 minutes on each side. Remove the shrimp from the pan and set aside. Add more olive oil to the skillet and cook the garlic for 1 minute, then add the artichoke hearts and tomatoes. Stir and cook for 3-4 minutes.
From mantitlement.com


THE FAST METABOLISM DIET RECIPES - SCRUMPTIOUS SHRIMP WITH …
1 1/2 pounds large shrimp, peeled and deveined 1/2 teaspoon crushed red pepper flakes 2 garlic cloves, minced 2 cups diced tomatoes 14-ounce can artichoke hearts, drained and quartered 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon paprika 1/4 teaspoon sea salt. DIRECTIONS. Heat the oil in a large nonstick skillet over medium-high ...
From hayliepomroy.com


SHRIMP AND ARTICHOKE CAKES - THE CRAVEABLE KITCHEN
2018-02-04 Warm a large saute pan over medium heat. Add olive oil, enough to evenly coat the bottom of the pan, then warm. Once oil is fairly viscous, meaning it swirls around the bottom of the pan easily, add the shrimp and artichoke balls. Press down as you add them to the pan to form about 1/2 inch thick patties.
From thecraveablekitchen.com


AVOCADO SHRIMP SALSA. - HALF BAKED HARVEST
23 hours ago Add the shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain, then run the shrimp under cold water to stop the cooking. Once cool, give the shrimp a chop. 2. Add the chopped shrimp to a bowl. Add …
From halfbakedharvest.com


ARTICHOKE AND SHRIMP RECIPE - THERESCIPES.INFO
Shrimp With Artichokes Recipe - Los Angeles Times great www.latimes.com. Oct 17, 20011 Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are …
From therecipes.info


INDOOR SHRIMP BOIL WITH ORANGES AND ARTICHOKES RECIPE - LOS …
2022-04-28 Using a slotted spoon or spider, lift the potatoes from the water and transfer to a rimmed baking sheet. Place in the oven to keep warm. 3. While the potatoes cook, make the finishing seasoning ...
From latimes.com


SHRIMP SCAMPI WITH ARTICHOKES - FROM A CHEF'S KITCHEN
2015-03-11 Add the garlic and drained artichokes and cook briefly, about 30 seconds. Add the white wine and the reserved lemon juice. Bring to a boil, cook 1 minute. Reduce heat to low, stir in the shrimp and cook gently until the shrimp are cooked through. Stir in the butter, red pepper flakes and parsley.
From fromachefskitchen.com


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