Marinated Shrimp-and-Artichokes is a go to recipe for me and one of Southern Living Magazine’s best recipes of 2011. Quick and make-ahead, 8 to 24 hours in advance, it can also double as a side dish. It’s good anytime of year, but perfect for the busy holiday season!
You can throw this appetizer together in 15 minutes if you start with cooked shrimp. I roast mine in the oven for extra flavor using Ina’s method and the shrimp is ready in 8 – 10 minutes.
I doubled the recipe for a party which is just the right amount to fill a trifle bowl.
recipe courtesy Southern Living
Yield: Makes 8 servings
Hands on time 15 minutes, marinating time *8 – 24 hours
*I prefer it at 8 – 12 hours
1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75-oz.) envelope garlic-and-herb dressing mix (I substitute Italian dressing mix so it’s less garlicky)
1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
1 (14-oz.) can artichoke hearts, drained and cut in half
1 (6-oz.) can large black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) package feta cheese, cut into 1/2-inch cubes (I used crumbled feta since my grocery store was out of block feta )
Small fresh basil leaves, garnish (I omitted since I didn’t have)
1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.
2. Stir in desired amount of basil just before serving. Serve with a slotted spoon.
I’ve taken this appetizer to a Christmas party several times and it tastes just as good out of a plastic cup and it does served in a martini glass :)
You can sample more make-ahead party appetizers here.
and find a printable version of this recipe here.