Italian Style Shrimp And Artichoke Antipasto By Sy Recipes

ITALIAN STYLE SHRIMP AND ARTICHOKE ANTIPASTO BY SY

Steps:

• Bring about 2-3 cups of water to a boil in a pot, add vinegar and cleaned shrimp, cook for about 1-2 minutes, until they are pink. Make sure the shrimp are not over cooked, drain and let cool. (If using large shrimp cut in half).
• Add chopped up artichoke hearts, marinade and shrimp in large bowl.
• Add chopped up olives, mushrooms, dry tomatoes oregano, pepper flakes and 2 tablespoons parsley into bowl and toss.
• Add 2 plus tablespoons olive oil, lemon juice and toss.
• Transfer food from the large bowl into a nice serving dish.
• Add caper berries all around and on top of shrimp, artichoke mixture.
• Sprinkle 2 tablespoons Italian parsley on top of dish as well.
• Place lemon wedges around and on inside edge of the dish for a decorative effect.
• Let stand for a while at room temperature to blend flavors and serve.
• Enjoy!
• NOTE- You might want to add less reserved maranide to taste, since the marinade dominates the taste of this dish. As an alternative you can substitute two 13.75 oz cans (non- marinaded) artichoke hearts and then add more spices to taste. Using large shrimp is best, since it is one of the main ingredients. Finally, use lemon wedges and squeeze on individual portions.

ITALIAN-STYLE SHRIMP WITH SPAGHETTI

Steps:

• In a 4-5 quart pan over high heat, bring 2 qts of water to a boil. Add pasta & cook, stirring occasionally, until tender to bite, about 10 minutes.
• Drain and return to pan.
• Meanwhile, in a 10-12" frying pan over high heat, stir shallots in olive oil, until shallots are limp - about 3 minutes Then add garlic for another 2 minutes.
• Stir in tomatoes with juice, tomato paste, wine, oregano, basil & bay leaf.
• Bring to a boil, then reduce heat and simmer, about 5 minutes.
• Rinse & drain shrimp; add to sauce. Stir often just until opaque, 5-6 minutes.
• Discard bay leaf.
• Stir sauce into cooked pasta.
• Divide mixture equally among four bowls.
• Sprinkle with parsley; add salt & pepper and cheese to taste.

TUNA, SHRIMP AND VEGETABLE ANTIPASTO

Steps:

• In large saucepan, heat oil over medium heat; cook cauliflower, onion, garlic, mushrooms and pepper, stirring occasionally, for 4 minutes or until onion is softened.
• Add ketchup, black and green olives, green pepper, tuna, shrimp and vinegar; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until thickened enough to mound on spoon. Stir in parsley. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Makes 4 cups.
• Canadian Living Gifts from Your Kitchen.

GARLICKY ITALIAN-STYLE SHRIMP

Steps:

• Shell the shrimp, devein, rinse in cold water, & drain.
• Melt butter in frying pan over medium heat.
• Add the onion, oil garlic, lemon juice, and salt; cook until bubbly.
• Add shrimp to pan and cook, stirring occasionally until they turn pink (no more than 5 min).
• Remove from heat & blend in lemon peel, parsley, & Tabasco.
• Turn into serving dish & garnish with lemon wedges to squeeze over each serving.

CROCK POT SHRIMP AND ARTICHOKE DIP OR CRAB AND ARTICHOKE DIP

Steps:

• Spray inside of slow cooker with cooking spray.
• Add all ingredients to slow cooker and combine. Cover.
• Cook on low 1 or 2 hours.
• Stir until well blended after cooking.
• You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
• Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.