Marinated Shrimps Mussels And Artichoke Hearts Food

SEAFOOD AND ARTICHOKE HEART ECSTASY

Steps:

• Melt butter with olive oil in a deep skillet.
• Add garlic, shallots and mushrooms.
• Cook on med high for several minutes, until the mushrooms get darker.
• Add both broths, crushed red pepper and wine.
• Let boil for several minutes until reduced by at least 1/4.
• Add artichoke hearts and juice.
• Return heat to high, add shrimp and scallops.
• Lower heat and cover.
• When shrimp turns opaque, it is ready!
• Add the parsley and zest.
• Serve over pasta and sprinkle individual dishes with cheese.
• Salt and pepper as desired.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

MARINATED SHRIMP AND ARTICHOKES

Steps:

• In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
• Serve with slotted spoon. Garnish with basil leaves.

MARINATED SHRIMP

Steps:

• In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours. , Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish.

GRILLED MARINATED SHRIMP

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

GARLIC SHRIMP WITH ARTICHOKE HEARTS

Steps:

• In a medium saucepan melt 2 tbsp of the butter.
• Add onion and cook until tender.
• Add water and bring to a boil.
• Stir in package of noodles.
• Boil gently for about 8 minutes or until noodles are tender.
• Cut artichoke hearts in half.
• Set aside.
• Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
• Over medium heat, cook the garlic until soft but not brown.
• Add shrimp and artichokes hearts.
• Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
• Stir in parsley and pepper.
• Add to hot noodles and serve immediately.

MARINATED SHRIMP AND ARTICHOKES

Steps:

• Combine shrimp and artichoke hearts in a large bowl. Combine oil and all other ingredients except the lettuce leaves. Pour dressing over the shrimp and artichokes. Cover and chill 8 hours, stirring occasionally.
• Serve on a platter lined with lettuce leaves.

MARINATED ARTICHOKE HEARTS, SHRIMP, AND MUSHROOMS

Steps:

• Put artichoke hearts, shrimp, and mushrooms in a bowl.
• Mix dressing according to package directions.
• Pour dressing over all and marinate for 8 hours.

SIMPLE MARINATED SHRIMP

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

MARINATED SHRIMPS, MUSSELS AND ARTICHOKE HEARTS

Steps:

• Put the mussels with a quarter-cup of water in a large pot with a tightly fitting lid. Cook for 10 minutes, shaking the pot - holding the cover on - once during cooking. Remove from heat. Allow to cool until the mussels can be handled. Shell the mussels, using one shell as tweezers. Place the meat in a very large bowl. Discard the shells. Strain the mussel liquid through a sieve lined with a damp cloth. Reserve.
• Bring three quarts of water with the salt to a boil in a large pot. Drop in the shrimp. Stir. Cover the pot and turn off the heat. Let the shrimp steep for five minutes. Drain in a large colander. Add to the mussels.
• Open the boxes of artichoke hearts. Place the artichokes in a sieve under hot running water until they can be separated. Place in bowl of hot water until thoroughly defrosted. Drain and add them to the shrimp and mussels.
• Add the celery and onions and stir.
• Whisk together the marinade ingredients. Pour over the salad. With hands or large spoons, mix thoroughly. Cover the bowl with plastic wrap and refrigerate. Stir once or twice before dinner.