Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Style Shrimp and Artichoke Antipasto by Sy Recipe
    Lost? Site Map

    Italian Style Shrimp and Artichoke Antipasto by Sy

    Italian Style Shrimp and Artichoke Antipasto by Sy. Photo by Skipper/Sy

    1/1 Photo of Italian Style Shrimp and Artichoke Antipasto by Sy

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    30 mins

    2 mins

    Skipper/Sy's Note:

    This tasty marinated antipasto recipe was created for a Thanksgiving holiday party. It was initially based on a recipe called "San Benedetto Style Shrimp and Artichoke Hearts". Then I surfed the internet and found other marinaded recipes which interested me. So I combined ingredients and added some of my favorites as well.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bring about 2-3 cups of water to a boil in a pot, add vinegar and cleaned shrimp, cook for about 1-2 minutes, until they are pink. Make sure the shrimp are not over cooked, drain and let cool. (If using large shrimp cut in half).
    2. 2
      Add chopped up artichoke hearts, marinade and shrimp in large bowl.
    3. 3
      Add chopped up olives, mushrooms, dry tomatoes oregano, pepper flakes and 2 tablespoons parsley into bowl and toss.
    4. 4
      Add 2 plus tablespoons olive oil, lemon juice and toss.
    5. 5
      Transfer food from the large bowl into a nice serving dish.
    6. 6
      Add caper berries all around and on top of shrimp, artichoke mixture.
    7. 7
      Sprinkle 2 tablespoons Italian parsley on top of dish as well.
    8. 8
      Place lemon wedges around and on inside edge of the dish for a decorative effect.
    9. 9
      Let stand for a while at room temperature to blend flavors and serve.
    10. 10
    11. 11
      NOTE- You might want to add less reserved maranide to taste, since the marinade dominates the taste of this dish. As an alternative you can substitute two 13.75 oz cans (non- marinaded) artichoke hearts and then add more spices to taste. Using large shrimp is best, since it is one of the main ingredients. Finally, use lemon wedges and squeeze on individual portions.

    Ratings & Reviews:


    Nutritional Facts for Italian Style Shrimp and Artichoke Antipasto by Sy

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.3
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 1.3 g
    Cholesterol 147.2 mg
    Sodium 652.7 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 6.8 g
    Sugars 1.5 g
    Protein 20.3 g

    The following items or measurements are not included:

    caper berries

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes