ARTICHOKE SHRIMP PASTA SALAD
I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.
Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
SAUTEED SHRIMP WITH ARTICHOKES AND MUSHROOMS
Make and share this Sauteed Shrimp With Artichokes and Mushrooms recipe from Food.com.
Provided by Amy V.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Pat shrimp dry with pape towels and season with salt and pepper. Combine shrimp, 1 T. oil, garlic and pepper flakes in medium bowl. Cover and refrigerate for 15 minutes.
- 2. Meanwhile, heat 1 T. oil in 12-inch nonstick skillet over medium high heat until shimmering. Add mushrooms and cook until browned, 6-8 minutes. Add artichokes and cook until ightly browned, about 3 minutes. Thransfer vegetables to medium bowl and tent loosely with aluminum foil.
- 3. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook, without moving, until spotty brown on first side, about 1 minute. Transfer shrimp to a bowl with begetables. Repeat with remaining 1 T. oil and reminaing shrimp. Add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. Whish in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. Serve over rice.
Nutrition Facts : Calories 667.2, Fat 25.2, SaturatedFat 7.8, Cholesterol 308.7, Sodium 1322.3, Carbohydrate 65, Fiber 3.6, Sugar 1.6, Protein 39.1
SHRIMP AND ARTICHOKE SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
- When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
- Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!
This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.
Provided by Koechin Chef
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare RICE-A-RONI as box directs.
- Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
- Get all your vegetables prepared.
- Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
- Add everything to the bowl. Pour over the dressing last, and combine well.
- Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
- (I used frozen salad shrimp from SAM'S Club).
Nutrition Facts : Calories 301.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 122.9, Sodium 1061.5, Carbohydrate 33.1, Fiber 2.5, Sugar 2.1, Protein 20.1
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