Shrimp Artichoke And Grapefruit Cocktail Food

SHRIMP AND GRAPEFRUIT SKEWERS

Steps:

• For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, chile paste and salt. Set aside to let the flavors marry.
• For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a "C" shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve.

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL

Steps:

• Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
• Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
• Toss with linguine or serve in a bowl with some toasted baguette.

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.

SHRIMP, ARTICHOKE AND GRAPEFRUIT COCKTAIL

Steps:

• NOTE: I have also used frozen bay shrimp that has been thawed. For the artichoke hearts I have used either the jarred marinated or frozen hearts-thawed.
• Make the cocktail dressing first by combining the mayonnaise, chili sauce, parsley, Worcestershire, and black pepper. Cover and chill.
• Cut grapefruits in half. Remove the fruit segments with a serrated (grapefruit) spoon. Cut the fruit segments up into bite sized pieces and toss with the lemon juice.
• Clean out the grapefruit shells and remove pith; set aside.
• In a bowl gently mix the grapefruit, shrimp, cayenne and rum. Cut the marinated artichokes* up into bite sized pieces and combine with the grapefruit/shrimp mixture.
• *If using frozen artichoke hearts, squeeze out the excess moisture gently with your hands.
• Divide the mixture and spoon into the grapefruit shells. Divide and spoon the cocktail dressing on top of each grapefruit shell. Garnish with lemon slices and fresh parsley (or cilantro leaves).
• Serve immediately.

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Steps:

• Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
• Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
• Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.

SHRIMP,ARTICHOKE AND FETA PASTA

Steps:

• combine all the ingredients except pasta including the marinade from the artichokes.
• stir well.
• cook the pasta and toss with the shrimp mixture.
• serve and enjoy!