ONE-SKILLET SHRIMP AND RICE WITH SPINACH AND ARTICHOKES
A hearty meal made in one skillet. Serve with a crusty bread. Great for an easy weeknight dinner, but special enough for holidays or dinner parties. Sprinkle grated Parmesan cheese on each serving as desired.
Provided by sarahhorton
Categories Seafood Shellfish Shrimp
Time 37m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice; saute until shrimp turn opaque, about 2 minutes.
- Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth, about 15 minutes. Add artichokes on top; simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes; fold into the rice mixture.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 43.9 g, Cholesterol 182.4 mg, Fat 11.6 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 3.2 g, Sodium 1321.2 mg, Sugar 0.9 g
ARTICHOKE RICE SALAD
This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled.
Provided by Kathy Berliner
Categories Salad Grains Rice Salad Recipes
Time 13h55m
Yield 12
Number Of Ingredients 10
Steps:
- Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
- In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
- In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 31.2 g, Cholesterol 13.9 mg, Fat 36.5 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 375.1 mg, Sugar 1.1 g
LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES
Easy lemon garlic shrimp with peas and artichokes. Perfect on top of orzo pasta or rice.
Provided by The Mediterranean Dish
Time 30m
Number Of Ingredients 17
Steps:
- In a small bowl, mix spices.
- Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
- In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
- Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
- Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
- Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
- Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
- Serve hot with a side of simple orzo or this Lebanese rice.
Nutrition Facts : Calories 323 calories, Sugar 6.1 g, Sodium 668.2 mg, Fat 8.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 7.3 g, Protein 29.8 g, Cholesterol 184 mg
ARTICHOKE RICE SALAD WITH SHRIMP
I forget who I got this from, but I have tweaked it to my taste, adding some ingredients and omitting others. Everyone who has it wants the recipe. I often make this without the shrimp for a side dish, but with the shrimp it can be a meal in itself. Either way you decide to go, I know you'll enjoy! Note: Photo borrowed from...
Provided by Christine Whisenhunt
Categories Seafood
Number Of Ingredients 8
Steps:
- 1. Brown the rice in about a tbsp. of olive oil, then add the amount of water called for on the pkgs. along with the seasoning pkts. ONLY (No butter or additional oil) and finish cooking as per pkg. instructions. Set aside.
- 2. Rinse and drain the shrimp. Then toss them in about 2 tsp. curry powder and saute them in a pan barely coated in olive oil until they are about half cooked and then turned them and added a little water (just to cover bottom of pan) to finish cooking. Don't overcook! Set aside.
- 3. For the dressing: Mix the mayo, artichoke juice, salt and pepper to taste, and the other tsp. of curry powder together. (I love curry, so I add more, probably twice this much, maybe even more! I sometimes also add 1-2 tbsps. of the olive juice to the dressing.)
- 4. Add the green onions, artichoke hearts, green olives and shrimp to the rice and toss. (I often add additional artichokes and olives. I like a lot of goodies in mine.)
- 5. Pour the dressing over the rice mixture and toss to coat. Don't over mix or rice will become very clumpy.
- 6. I serve this warm or cold. It is wonderful either way. And, the leftovers are just as good or better the next day. Enjoy!
SHRIMP AND ARTICHOKE SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
- When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
- Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKE AND RICE SALAD
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
- Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
- Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
- Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
- Before serving, stir in spinach. Serve cold or at room temperature.
ARTICHOKE & RICE SALAD
My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.
Provided by xtine
Categories Rice
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice in the chicken stock according to directions on box & cool.
- Chop artichoke hearts to bite size.
- Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
- Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.
ARTICHOKE RICE SALAD
"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!
This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.
Provided by Koechin Chef
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare RICE-A-RONI as box directs.
- Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
- Get all your vegetables prepared.
- Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
- Add everything to the bowl. Pour over the dressing last, and combine well.
- Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
- (I used frozen salad shrimp from SAM'S Club).
Nutrition Facts : Calories 301.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 122.9, Sodium 1061.5, Carbohydrate 33.1, Fiber 2.5, Sugar 2.1, Protein 20.1
STUFFED ARTICHOKES WITH SHRIMP
Steps:
- Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
- Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
- To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
- Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
- To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.
ARTICHOKE, SHRIMP AND RICE SALAD
Categories Rice Shellfish Side No-Cook Quick & Easy
Yield Makes 8-10 side servings
Number Of Ingredients 8
Steps:
- In large bowl, combine everything, including oil from one jar of artichokes, except for shrimp. Gently stir in shrimp. Cover and chill.
ELEGANT SHRIMP AND ARTICHOKE SALAD
Steps:
- Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.
ARTICHOKE RICE SALAD WITH SHRIMP
A seafood salad with artichokes and shrimp.
Provided by Paula Deen
Categories entertaining seafood
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.
- Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the green pepper, green onions, olives, curry powder, salt and pepper to taste, and mix together.
- If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.
- Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 °F. Place in a 2 1/2 quart casserole dish and bake for 20 minutes, until heated through.
CURRIED ARTICHOKE SHRIMP SALAD
This salad needs to chill overnight, but worth the wait. Hope you will try it., hugs and loves,L
Provided by Laura Spencer-Whitacre
Categories Other Salads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Cook Rice-a-roni as directed on pkg using only 1 tablespoon butter to brown rice.Remove from heat and let cool.
- 2. Drain artichoke hearts and reserve marinade. Chop artichokes and mix with shrimp, green onions and olives, add to rice.
- 3. Make dressing by combining, the artichoke marinade, mayonnaise and curry powder. Mix dressing into rice mixture and chill overnight Before serving garnish with lemon slices
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