Marinated Shrimp-and-Artichokes
Quick and make-ahead, 8 to 12 hours in advance, it can also double as a side dish. It’s good any time of year, but perfect for the busy holiday season!
Servings: 8
Ingredients
- 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 Italian dressing mix
- 1 pound peeled and deveined large cooked shrimp (21/30 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
- Small fresh basil leaves
Instructions
- Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 12 hours.
- Stir in desired amount of basil just before serving. Serve with a slotted spoon
Notes
For a quick and flavorful way to cook raw shrimp, roast them in the oven. Here's how:
- Peel and devein the shrimp (for shrimp cocktail, leave tails on). Toss them with olive oil, salt and pepper and spread them in a single layer on a sheet pan.
- Roast for 8 to 10 minutes in a preheated 400 degree F oven, just until pink, firm and cooked through. Set aside to cool.