• 16servings

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Nutrition Info . . .

VitaminsB3, B9
MineralsManganese, Iron, Cobalt

Ingredients Jump to Instructions ↓

  1. BH&G Holiday Appetizers

  2. 1994 Carolyn Shaw

  3. 1 pack (9oz) frozen artichoke hearts

  4. 1 pack (8oz) frozen peeled cooked medium or large shrimp

  5. cup Pitted rip olives

  6. 1 can (80z) Italian salad dressing with olive oil

  7. 1 cup Cherry tomatoes, halved

Instructions Jump to Ingredients ↑

  1. Cook artichoke hearts according to package directions; drain.

  2. Meanwhile, run shrimp under cold water to thaw; drain thoroughly.

  3. combine with artichoke hearts, shrimp and olives in a heavy plastic bag. shake dressing thoroughly and pour over artichoke mixture in bag. Seal bag and refrigerate overnight, turning bag occasionally.

  4. to serve, drain mixture and transfer to a serving bowl. Toss with tomato halves. If desired, garnish with a fresh herb sprig. Serve with appetizer picks or a slotted spoon.

  5. Submitted By CAROLYN SHAW On 07-26-95


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