Ingredients Jump to Instructions ↓

  1. 1 9-ounce package frozen artichoke hearts

  2. 1 12-ounce package frozen peeled and deveined medium shrimp

  3. 1/2 cup bottled roasted red sweet peppers, drained and cut into bite-size strips

  4. 1/ 3 cup white wine vinegar

  5. 1/3 cup olive oil

  6. 1/4 tablespoon thinly sliced green onion

  7. 2 cloves garlic, minced

  8. 1 teaspoon dried Italian seasoning, crushed

  9. 1 teaspoon finely shredded lemon peel

  10. 1/2 teaspoon dry mustard

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Method : In a large saucepan cook artichoke hearts according to package directions, adding shrimp for the last 2 to 3 minutes of cooking or until shrimp are opaque and artichokes are tender. Drain well. When cool enough to handle, halve any large artichoke pieces. In a medium nonmetal bowl combine artichokes, shrimp, and roasted red pepper strips. In a screw-top jar combine white wine vinegar, olive oil, green onion, garlic, Italian seasoning, lemon peel, dry mustard, salt, and black pepper. Cover and shake well. Pour over artichoke mixture; toss gently to coat. Cover and chill for 2 to 4 hours, stirring occasionally. To serve, drain mixture; transfer to a shallow serving bowl or platter. Serve with a slotted spoon or toothpicks.


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