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

Source: Midwest Living


Recipe Summary

30 mins
4 hrs
15 mins
4 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Combine undrained artichokes, shrimp and tomatoes in a large resealable plastic bag; set the bag into a deep bowl.

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.

  • To serve, drain the shrimp mixture. Serve with wooden picks. Makes 8 servings.


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

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

178 calories; fat 9g; cholesterol 166mg; saturated fat 2g; carbohydrates 5g; mono fat 5g; poly fat 13g; insoluble fiber 1g; sugars 1g; protein 18g; vitamin a 583.1IU; vitamin c 14.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 1.3mcg; sodium 358mg; potassium 477mg; calcium 40.4mg; iron 2.9mg.