Shrimp Baby Artichoke Salad Recipes

SHAVED ARTICHOKE SALAD WITH SHRIMP

Steps:

• Squeeze a lemon half into a bowl of cold water. Cut stems from artichokes and discard. Working with one artichoke at a time, pull off all the leaves and soft purple petals and discard. Using a sharp paring knife, trim any remaining green parts from the heart. Rub with the cut side of the remaining lemon half. Scoop out the fuzzy choke with a melon baller or spoon. Rub again with the lemon half. Place the artichoke heart in the lemon water to prevent discoloration while you trim the rest.
• Very thinly slice the artichoke hearts and immediately toss them in a bowl with 2 tablespoons oil, mint, salt and 1/8 teaspoon pepper.
• Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp and the remaining 1/8 teaspoon pepper. Cook, stirring occasionally, until the shrimp are pink, 3 to 4 minutes.
• Serve the shrimp with the artichokes and garnished with more mint, if desired.

LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES

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.

ELEGANT SHRIMP AND ARTICHOKE SALAD

Steps:

• Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.

SHRIMP WITH ARTICHOKES RECIPE

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.

SHRIMP AND ARTICHOKE SALAD

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.

GARLIC SHRIMP WITH ARTICHOKE HEARTS

Steps:

• In a medium saucepan melt 2 tbsp of the butter.
• Add onion and cook until tender.
• Add water and bring to a boil.
• Stir in package of noodles.
• Boil gently for about 8 minutes or until noodles are tender.
• Cut artichoke hearts in half.
• Set aside.
• Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
• Over medium heat, cook the garlic until soft but not brown.
• Add shrimp and artichokes hearts.
• Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
• Stir in parsley and pepper.
• Add to hot noodles and serve immediately.

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS

Steps:

• In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
• In a large bowl, combine all other ingredients. Add dressing and toss.
• Serve chilled or at room temperature.

15-MINUTE SHRIMP AND ARTICHOKE SAUTé

Steps:

• Add the quinoa and 2 cups of water to a small saucepan over medium heat Bring to a simmer. Cover and cook 15 minutes, or until the water has absorbed. Fluff with a fork.
• Meanwhile, add the frozen shrimp to a cold sauté pan. Cook over medium heat for 4 minutes, turning occasionally. Pour off any liquid and return the pan to the burner, along with the seasoned butter medallions, beans, and artichokes. Cook 2 minutes, stirring once to twice, or until the butter has melted and the shrimp are opaque. Remove the pan from the heat and stir in the spinach.
• Serve the shrimp and artichoke sauté over the cooked quinoa.

SHRIMP, ARTICHOKE AND WHITE BEAN SALAD

Steps:

• Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
• Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
• Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
• Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
• Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
• To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.