Marinated Shrimp and Artichokes
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Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal!
- Ready In:
- 21mins
- Serves:
- Units:
1
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ingredients
- 4 -5 lbs shrimp, boiled, peeled
- 29 ounces artichoke hearts, drained (2 cans, packed in water)
- 2⁄3 cup olive oil
- 1 bunch green onion, finely chopped
- 3 stalks celery, finely chopped
- 1⁄2 cup parsley, finely chopped
- 2 teaspoons paprika
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon garlic salt
- 2 teaspoons horseradish
- 1⁄3 cup white vinegar
- 1⁄3 cup lemon juice
- 1⁄4 cup creole mustard
- lettuce leaf
directions
- Combine shrimp and artichoke hearts in a large bowl. Combine oil and all other ingredients except the lettuce leaves. Pour dressing over the shrimp and artichokes. Cover and chill 8 hours, stirring occasionally.
- Serve on a platter lined with lettuce leaves.
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@Busters friend
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@Busters friend
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"Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal!"
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This was a big hit at my Christmas brunch! Everyone wanted the recipe. Thank you for sharing!Reply
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Found in The Times-Picayune - where it was noted this tastes better after marinating in the fridge a couple of days. My kind of summer meal!
