Marinated Shrimp and Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 1/2 pounds unpeeled, medium-size fresh shrimp |
3 quarts water |
1 (14-ounce) can quartered artichoke hearts, drained |
1/3 cup pompeian extra virgin olive oil |
4 green onions, finely chopped |
2 celery ribs, finely chopped |
1/4 cup finely chopped fresh parsley |
1 teaspoon paprika |
1/8 teaspoon salt |
1/8 teaspoon pepper |
dash of garlic salt |
1 teaspoon horseradish sauce |
2 1/2 tablespoons white vinegar |
2 1/2 tablespoons lemon juice |
2 tablespoons creole mustard |
lettuce leaves |
Directions:
1. Boil shrimp in 3 quarts water 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
2. Peel shrimp, and devein, if desired. Combine shrimp and artichoke hearts in a large bowl.
3. Whisk together oil and next 11 ingredients, and pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Serve shrimp mixture in lettuce-lined bowls.
4. Note: You may cook the shrimp in batches with less water, or purchase 2 1/2 pounds peeled, steamed shrimp at the seafood counter at your supermarket, if desired.
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