Marinated Shrimp and Artichoke Hearts

Appetizers, Salads | October 11, 2016 | By

dsc07189This shrimp recipe is extremely easy, everything is thrown into one bowl and marinated for 24 hours and the shrimp absorbs the wine and spices! I serve it around the holidays as an appetizer or anytime as a salad! It’s truly delicious, it will become a quick favorite! Very elegant! Just double the recipe for a crowd!

Serves 6 as a salad or 10 as an appetizer

  • 1/2 cup of canola oil
  • 1/4 cup of red wine vinegar
  • 3 Tbs of dry white wine
  • 1 Tbs of chopped fresh parsley
  • 1/2 tsp of white sugar
  • 1 tsp of dried cilantro
  • 1/2 tsp of salt
  • 1/2 tsp of paprika
  • 1/4 tsp of whole black peppercorns
  • 3 cloves of minced garlic
  • 1 lb of large, cooked, shelled and deveined shrimp
  • 1/2 can of sliced water chestnuts, drained
  • 1 small red onion, cut into thin slices, then cut the slices in half
  • 1 9 oz box of frozen artichoke hearts, thawed and cut into bite sized pieces.


Add oil, vinegar, wine, parsley, sugar, cilantro, salt, paprika, peppercorns and garlic in a large jar with a lid, shake well.dsc07162dsc07176Place the shrimp, water chestnuts, onion and artichoke hearts in a large deep bowl. Pour in the marinade, stir to combine. Cover and refrigerate for 24 hours, stir occasionally. That’s it! To serve as a salad, place a bed of lettuce, I use bibb and spoon the shrimp on. For an appetizer, place the shrimp in a pretty serving bowl and put small plates and large toothpicks along side.dsc07189




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