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Shrimp Marinated with Artichokes and Tomatoes
Marinate: 4 hrs
Stand: 15 mins
Ingredients
- 2 6 ounce jars or one 12 ounce jar marinated artichoke hearts
- 1 1/2 pounds cooked, peeled and deveined shrimp
- 2 cups yellow or red pear-shape tomatoes and/or cherry tomatoes or 2 cups grape tomatoes, halved if large
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons snipped fresh basil
- 1 tablespoon white wine vinegar
- 1 tablespoon finely chopped shallot or onion
- 1 teaspoon sugar
- 1 teaspoon bottled minced garlic (2 cloves)
- 1/2 teaspoon bottled hot pepper sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
1. Combine undrained artichokes, shrimp and tomatoes in a large resealable plastic bag; set the bag into a deep bowl.
For marinade:2. In a small screw-top jar with a tight-fitting lid, combine lemon juice, olive oil, basil, vinegar, shallot, sugar, garlic, hot pepper sauce, salt and pepper. Cover and shake well. Pour over shrimp mixture. Close bag tightly, then turn to coat all ingredients. Marinate in the refrigerator for 4 to 12 hours, turning bag occasionally. Before serving, let stand at room temperature for 15 minutes.
3. To serve, drain the shrimp mixture. Serve with wooden picks. Makes 8 servings.
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Place in plastic container and chill in the refrigerator for up to 12 hours. Transport in an insulted cooler with ice packs.
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For a quick marinade, substitute 1 cup zesty Italian salad dressing for the lemon juice, olive oil, sugar, shallot, garlic, salt, hot pepper sauce. Stir in 1/2 teaspoon dried rosemary or Italian seasoning, crushed. Continue as above.
