Shrimp Marinated with Artichokes and Tomatoes | Midwest Living
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Shrimp Marinated with Artichokes and Tomatoes

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Shrimp Marinated with Artichokes and Tomatoes

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  • Makes: 8 servings
  • Prep 30 mins
  • Marinate 4 hrs
  • Stand 15 mins

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For this make-ahead appetizer, you marinate the shrimp mixture before your party. Bring to room temperature when ready to serve.

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.
  2. For marinade: 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.

Make Ahead Tip

  • Place in plastic container and chill in the refrigerator for up to 12 hours. Transport in an insulted cooler with ice packs.

Note

  • 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.

Nutrition Facts

(Shrimp Marinated with Artichokes and Tomatoes)

Servings Per Recipe 8, calcium (mg) 40, sugar (g) 1, iron (mg) 3, Polyunsaturated fat (g) 13, fiber (g) 1, cal. (kcal) 178, Folate (µg) 16, vit. C (mg) 14, Cobalamin (Vit. B12) (µg) 1, pro. (g) 18, sodium (mg) 358, carb. (g) 5, Potassium (mg) 477, vit. A (IU) 583, Fat, total (g) 9, chol. (mg) 166, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 3, Monosaturated fat (g) 5, Riboflavin (mg) 0, Thiamin (mg) 0, sat. fat (g) 2

Comments (2)

ikaak wrote:
I don't care for hot pepper sauce. What can I substitute>?
crichton1 wrote:
From Midwest Living: Our food editor says to just omit the hot pepper sauce — the recipe has plenty of other flavors without it. Enjoy!

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