Marinated Shrimp and Artichokes

Marinated Shrimp and Artichokes

Since I’ve started doing some catering, I’ve had fun going back to some of the old recipes my parents used to entertain with. One of mom’s favorite party appetizers is marinated shrimp and artichokes. It’s incredibly easy to throw together and completely make-ahead.

And – I swear – people literally hover over it at parties.

Marinated Shrimp and Artichokes

The shrimp and artichoke hearts are marinated overnight in a simple tarragon and mustard vinaigrette. If I don’t have tarragon vinegar on hand, I sometimes just use regular vinegar and add some fresh tarragon. My mom’s favorite way to make it lately is to omit the sugar and use Trader Joe’s orange-champagne vinegar instead of the tarragon vinegar. It always turns out great no matter what.

Marinated Shrimp and Artichokes

The shrimp and artichokes soak up the tangy vinaigrette, making for a really light tasting and refreshing appetizer.

Marinated Shrimp and Artichokes

Yield: 4-6 servings

Marinated Shrimp and Artichokes

Ingredients

  • 1 pound cooked shrimp
  • 1 14-ounce can artichoke hearts, drained and cut in half (I like Trader Joe's brand)
  • 2 tablespoons Dijon mustard
  • 1/4 cup tarragon wine vinegar
  • 1 teaspoon sugar
  • Salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh parsley, minced

Instructions

  • Combine the shrimp and artichokes in a large bowl.
  • In a small bowl, whisk together the Dijon, vinegar, sugar, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until thick and creamy. Pour the dressing over the shrimp mixture and toss well. Cover and refrigerate overnight.
  • When ready to serve, bring to room temperature and mix in the parsley. Taste for seasoning and add additional salt if necessary.
http://www.culinarycolleen.com/marinated-shrimp-and-artichokes/

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