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Ingredients Jump to Instructions ↓

  1. 3/4 cup water

  2. 1/2 cup red wine vinegar

  3. 1/4 cup olive oil

  4. 3/4 teaspoon salt

  5. 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

  6. 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  7. 1 garlic clove, minced

  8. 1/4 teaspoon pepper

  9. 1-1/2 pounds peeled and deveined cooked jumbo shrimp

  10. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved

  11. 1/2 pound small fresh mushrooms, halved

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp, artichokes and mushrooms; seal and turn to coat. Refrigerate for eight hours or overnight, turning occasionally. Yield: 6 cups.

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