Shrimp Marinated with Artichokes and Tomatoes
Recipe from Midwest Living

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


Shrimp Marinated with Artichokes and Tomatoes

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Ingredients
  • 2  6-ounce jars or one 12-ounce jar
    marinated artichoke hearts
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  • 1-1/2  pounds
    cooked, peeled and deveined shrimp
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  • 2  cups
    yellow or red pear-shape tomatoes and/or cherry tomatoes or 2 cups grape tomatoes, halved if large
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  • 1/2  cup
    lemon juice
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  • 1/4  cup
    olive oil
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  • 2  tablespoons
    snipped fresh basil
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  • 1  tablespoon
    white wine vinegar
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  • 1  tablespoon
    finely chopped shallot or onion
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  • 1  teaspoon
    sugar
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  • 1  teaspoon
    bottled minced garlic (2 cloves)
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  • 1/2  teaspoon
    bottled hot pepper sauce
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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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 information
Calories 178, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 13 g, Cholesterol 166 mg, Sodium 358 mg, Carbohydrate 5 g, Total Sugar 1 g, Fiber 1 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 24%, Calcium 4%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet
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