Shrimp And Artichoke Salad Food

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SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 30m

Yield 10 servings

Number Of Ingredients 6

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

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

ELEGANT SHRIMP AND ARTICHOKE SALAD



Elegant Shrimp and Artichoke Salad image

Provided by Food Network

Categories     appetizer

Yield 4 cups

Number Of Ingredients 6

1/2 cup diced red bell pepper
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
4-6 ounces cooked shrimp, rinsed, drained and patted dry
Sliced French bread and sliced cucumbers

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.

SHRIMP SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams

FRENCH SHRIMP SALAD



French Shrimp Salad image

A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great.

Provided by Inga

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fresh asparagus
¾ pound cooked shrimp - peeled and deveined
⅓ cup mayonnaise
1 tablespoon lemon juice
6 artichoke hearts, drained
1 cup French dressing
2 hard-cooked eggs, chopped
6 sprigs fresh parsley

Steps:

  • Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
  • Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
  • In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
  • Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
  • Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 13.9 g, Cholesterol 186 mg, Fat 33 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 5.7 g, Sodium 690 mg, Sugar 8.9 g

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS



Tortellini Salad With Shrimp, Artichokes, and Roasted Peppers image

Found this recipe at wholefoodmarket.com. Makes a wonderful packed lunch or main dish salad. For fresh herbs, I used all basil.

Provided by LonghornMama

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 tablespoons lemon juice, freshly squeezed
1/2 cup olive oil
salt and freshly ground pepper
3/4 lb shrimp, cooked, peeled and halved
1 (22 ounce) package cheese tortellini or 1 (22 ounce) package other stuffed pasta, cooked according to package directions, rinsed and drained
2 cups canned artichoke hearts, drained and quartered
1 (12 ounce) jar roasted red peppers, drained and thinly sliced
1/2 cup black olives, pitted and sliced
1 cup fresh basil, parsley (or combination) or 1 cup dill, chopped (or combination)
1/2 small red onion, thinly sliced

Steps:

  • In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  • In a large bowl, combine all other ingredients. Add dressing and toss.
  • Serve chilled or at room temperature.

ARTICHOKE AVOCADO SHRIMP SALAD



Artichoke Avocado Shrimp Salad image

The shrimp, artichoke bottoms and avocados just combine to make such a wonderful summer salad .... wow.

Provided by Barb R

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cooked shrimp
13 3/4 ounces artichoke bottoms, drained and rinsed and diced
3/4 cup diced tomatoes
2 tablespoons minced green onion tops
1 tablespoon chopped fresh basil
1 avocado, peeled, pitted and cubed
red leaf lettuce or spinach
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar (or red wine vinegar, either is great)

Steps:

  • Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.

Nutrition Facts : Calories 276.1, Fat 12.2, SaturatedFat 1.9, Cholesterol 221, Sodium 351.3, Carbohydrate 16.3, Fiber 9.2, Sugar 1.4, Protein 28.3

SHRIMP AND ARTICHOKE LINGUINE



Shrimp and Artichoke Linguine image

Simple and delicious. Have all ingredients ready to go to aid preparation.

Provided by Sharon Katz

Categories     Main Dish Recipes     Pasta     Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package linguini pasta
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 ¼ cups frozen artichoke hearts
½ cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Cook pasta in boiling water.
  • While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 51.6 g, Cholesterol 172.5 mg, Fat 10.8 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 1.6 g, Sodium 215.9 mg, Sugar 3.6 g

ARTICHOKE SHRIMP PASTA SALAD



Artichoke Shrimp Pasta Salad image

I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

1 package (16 ounces) bow tie pasta
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cans (7-1/2 ounces each ) marinated quartered artichoke hearts, drained
2 cans (2-1/4 ounces each ) sliced ripe olives, drained
2 cups crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
DRESSING:
1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh basil
2 teaspoons Dijon mustard
Fresh ground pepper, optional

Steps:

  • Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.

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