Artichoke Shrimp And Rice Salad Recipes

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SHRIMP WITH ARTICHOKES RECIPE



Shrimp With Artichokes Recipe image

When my son needed a recipe for Spanish class, we found one for shrimp that I had from cooking school, gambas al ajillo: " shrimp with the little garlic."Normally these are served as tapas, or appetizers, but I adapted them here to a full meal at my son's suggestion. The shrimp are easy to prepare and go well with steamed rice and fresh fruit.Use shrimp that are fresh instead of frozen, if possible. When defrosted shrimp hit the hot pan, they release moisture and cook by steaming, becoming soft and mushy instead of brown and crisp. To save time, look for shrimp that are peeled and deveined.

Provided by Mary Ellen Rae

Categories     MAINS, FISH & SHELLFISH

Time 30m

Yield Serves 4

Number Of Ingredients 10

1/4 cup olive oil
1 pound (21-to 25-count) large peeled and deveined shrimp
2 cloves garlic, finely minced
1/2 tablespoon dried red pepper flakes
1 teaspoon paprika, preferably Spanish
1 (13.75-ounce) can artichoke hearts in water, drained and quartered
4 plum tomatoes, seeded and diced
2 tablespoons minced parsley
Steamed rice
Salt

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.
  • Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.
  • Spoon the shrimp mixture over the rice and serve immediately.

ARTICHOKE RICE SALAD



Artichoke Rice Salad image

This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled.

Provided by Kathy Berliner

Categories     Salad     Grains     Rice Salad Recipes

Time 13h55m

Yield 12

Number Of Ingredients 10

4 cups chicken stock
2 cups uncooked white rice
3 (6.5 ounce) jars marinated artichoke hearts, chopped
2 cups mayonnaise
1 teaspoon curry powder
salt and pepper to taste
5 green onions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
¼ cup chopped parsley

Steps:

  • Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
  • In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
  • In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.

Nutrition Facts : Calories 457.9 calories, Carbohydrate 31.2 g, Cholesterol 13.9 mg, Fat 36.5 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 375.1 mg, Sugar 1.1 g

ONE-SKILLET SHRIMP AND RICE WITH SPINACH AND ARTICHOKES



One-Skillet Shrimp and Rice with Spinach and Artichokes image

A hearty meal made in one skillet. Serve with a crusty bread. Great for an easy weeknight dinner, but special enough for holidays or dinner parties. Sprinkle grated Parmesan cheese on each serving as desired.

Provided by sarahhorton

Categories     Seafood     Shellfish     Shrimp

Time 37m

Yield 4

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 pound medium raw shrimp, peeled and deveined
1 lemon, zested and juiced
1 ¾ cups chicken broth
1 cup basmati rice
1 tablespoon butter
1 teaspoon salt
2 cups artichoke hearts
2 cups fresh baby spinach
½ cup sliced green onion

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice; saute until shrimp turn opaque, about 2 minutes.
  • Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth, about 15 minutes. Add artichokes on top; simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes; fold into the rice mixture.

Nutrition Facts : Calories 369.7 calories, Carbohydrate 43.9 g, Cholesterol 182.4 mg, Fat 11.6 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 3.2 g, Sodium 1321.2 mg, Sugar 0.9 g

LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES



Lemon Garlic Shrimp Recipe with Peas and Artichokes image

Easy lemon garlic shrimp with peas and artichokes. Perfect on top of orzo pasta or rice.

Provided by The Mediterranean Dish

Time 30m

Number Of Ingredients 17

1 1/2 tsp (between 2.5 and 3 g) ground coriander
1 1/2 tsp (between 2.5 and 3 g) ground cumin
1 tsp (about 2 g) Aleppo-style pepper
1 tsp (about 2 g) sweet Spanish paprika
1 lb (about 454 g) large shrimp or prawns, peeled, deviened, tail-on (if frozen, thaw properly before use)
Salt and pepper
Private Reserve Greek extra virgin olive oil
1 small onion, halved then sliced
6 to 8 garlic cloves, chopped
1 cup (236 ml) dry white wine
2 tbsp (30 ml) fresh lemon juice
2 tsp quality honey
1/2 cup (125 ml) chicken broth
1 1/2 cup (225 g) frozen peas, thawed
1 15-oz can (about 425 g) baby artichokes, drained
Grated Parmesan cheese, to taste
Fresh chopped parsley, for garnish

Steps:

  • In a small bowl, mix spices.
  • Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
  • In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
  • Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
  • Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
  • Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
  • Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
  • Serve hot with a side of simple orzo or this Lebanese rice.

Nutrition Facts : Calories 323 calories, Sugar 6.1 g, Sodium 668.2 mg, Fat 8.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 7.3 g, Protein 29.8 g, Cholesterol 184 mg

ARTICHOKE RICE SALAD WITH SHRIMP



Artichoke Rice Salad with Shrimp image

I forget who I got this from, but I have tweaked it to my taste, adding some ingredients and omitting others. Everyone who has it wants the recipe. I often make this without the shrimp for a side dish, but with the shrimp it can be a meal in itself. Either way you decide to go, I know you'll enjoy! Note: Photo borrowed from...

Provided by Christine Whisenhunt

Categories     Seafood

Number Of Ingredients 8

2 family size pkgs. chicken flavor rice-a-roni
2 (6-oz.) jars marinated artichoke hearts, chopped, reserve juice
1 c green olives
1 c mayonnaise
6-8 green onions, chopped, white and green parts
1 + 2 tsp curry powder
salt and pepper, to taste
1 lb small or medium shrimp, peeled and deveined

Steps:

  • 1. Brown the rice in about a tbsp. of olive oil, then add the amount of water called for on the pkgs. along with the seasoning pkts. ONLY (No butter or additional oil) and finish cooking as per pkg. instructions. Set aside.
  • 2. Rinse and drain the shrimp. Then toss them in about 2 tsp. curry powder and saute them in a pan barely coated in olive oil until they are about half cooked and then turned them and added a little water (just to cover bottom of pan) to finish cooking. Don't overcook! Set aside.
  • 3. For the dressing: Mix the mayo, artichoke juice, salt and pepper to taste, and the other tsp. of curry powder together. (I love curry, so I add more, probably twice this much, maybe even more! I sometimes also add 1-2 tbsps. of the olive juice to the dressing.)
  • 4. Add the green onions, artichoke hearts, green olives and shrimp to the rice and toss. (I often add additional artichokes and olives. I like a lot of goodies in mine.)
  • 5. Pour the dressing over the rice mixture and toss to coat. Don't over mix or rice will become very clumpy.
  • 6. I serve this warm or cold. It is wonderful either way. And, the leftovers are just as good or better the next day. Enjoy!

SHRIMP SALAD WITH RICE



Shrimp Salad With Rice image

The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.

Provided by Red Chef Mama

Categories     Potluck

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup shrimp, cleaned and cooked
3 cups rice, cooked
1/4 cup celery, diced
1/4 cup pimento stuffed olive, sliced
1/4 cup green pepper, chopped
1/4 cup pimentos, chopped
1/4 onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise
3 cups iceberg lettuce
2 tomatoes, cut into wedges
French dressing

Steps:

  • Split each shrimp lengthwise.
  • In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
  • Cover the mixture and chill for at least 30 minutes.
  • Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
  • Spoon the mixture on top of the lettuce
  • Garnish with the tomato wedges and any leftover shrimp.
  • Serve with the French dressing.

Nutrition Facts : Calories 651.2, Fat 5.4, SaturatedFat 1, Cholesterol 113.4, Sodium 511.9, Carbohydrate 124.3, Fiber 3.9, Sugar 4, Protein 22.9

ARTICHOKE RICE SALAD



Artichoke Rice Salad image

"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 6

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

Steps:

  • Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

RICE-A-RONI SALAD WITH ARTICHOKES AND SHRIMP!



Rice-A-Roni Salad With Artichokes and Shrimp! image

This is a delicious salad, that can be served warm or cold. It would be great for a luncheon, but also great as a supper/dinner meal. I adapted it from a Paula Deen TV Show.

Provided by Koechin Chef

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

7 ounces chicken rice-a-roni
1 (6 ounce) jar marinated artichokes, quarterd and marinade reserved
1/2 green pepper, chopped
1/2 red pepper, chopped
12 large olives, sliced
4 green onions, sliced including green parts
1/2 cup light mayonnaise, like Hellmanns
1 tablespoon fresh lemon juice
1/4 teaspoon fresh ground pepper
1 lb small shrimp, cooked

Steps:

  • Prepare RICE-A-RONI as box directs.
  • Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process.
  • Get all your vegetables prepared.
  • Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper.
  • Add everything to the bowl. Pour over the dressing last, and combine well.
  • Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-).
  • (I used frozen salad shrimp from SAM'S Club).

Nutrition Facts : Calories 301.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 122.9, Sodium 1061.5, Carbohydrate 33.1, Fiber 2.5, Sugar 2.1, Protein 20.1

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

ARTICHOKE RICE SALAD WITH SHRIMP



Artichoke Rice Salad with Shrimp image

A seafood salad with artichokes and shrimp.

Provided by Paula Deen

Categories     entertaining     seafood

Time 20m

Yield 6

Number Of Ingredients 8

1 lb small or medium peeled and deveined shrimp
3 to 4 chopped, white and green parts green onions
12 to 14 sliced pimiento-stuffed green olives
1 teaspoon curry powder
1/2 chopped green bell pepper
1/2 cup mayonnaise
1 (6 oz) jar quartered marinated artichoke hearts
1 (6.9 oz) package chicken flavor instant rice and pasta mixture

Steps:

  • In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.
  • Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the green pepper, green onions, olives, curry powder, salt and pepper to taste, and mix together.
  • If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.
  • Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 °F. Place in a 2 1/2 quart casserole dish and bake for 20 minutes, until heated through.

ARTICHOKE, SHRIMP AND RICE SALAD



ARTICHOKE, SHRIMP AND RICE SALAD image

Categories     Rice     Shellfish     Side     No-Cook     Quick & Easy

Yield Makes 8-10 side servings

Number Of Ingredients 8

2 - 6.5 oz. jars marinated artichokes (drained, coarsley chopped, and retain oil from one jar)
1/4 cup green onions (tops and bottoms), chopped
1/2 cup green bell pepper, chopped
8 pimento-stuffed olives, sliced
1/3 cup mayonnaise
1/4 tsp. curry powder
3 cups cooked brown rice
2 - 7 oz. cans large shrimp, drained

Steps:

  • In large bowl, combine everything, including oil from one jar of artichokes, except for shrimp. Gently stir in shrimp. Cover and chill.

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