Delectable appetizer or main course that combines
fresh vegetables and herbs with artichoke hearts. Serves 4.
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
- ½ cup lemon juice
- ¼ 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)
- ½ teaspoon bottled hot pepper sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
PREPARATION:
- 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.
- 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.
KICHEN HELPERS:
*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.
* 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.
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