Italian Style Shrimp And Artichoke Antipasto By Sy

Name: Italian Style Shrimp And Artichoke Antipasto By Sy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh medium-large shrimp, clean (remove shells and veins); 2 tablespoons vinegar; 3 (6 ounce) jars marinaded artichoke hearts (retain the marinade, chop up into small pieces); 1/2 cup pitted pimiento stuffed manzanilla olives (chop up into small pieces); 4 1/2 ounces white button mushrooms (drained, left whole); 1/2 cup sun-dried tomato packed in oil (chop up into small pieces); 2 tablespoons extra virgin olive oil; 2 tablespoons oregano; 1 teaspoon chili pepper flakes; 4 tablespoons Italian parsley (chopped fine); 1 lemon juice (from 1 lemon); 16 caper berries (leave stems on); 1 lemon (cut up into wedges)

Servings: persons

1 lb fresh medium-large shrimp, clean (remove shells and veins)
2 tablespoons vinegar
3 (6 ounce) jars marinaded artichoke hearts (retain the marinade, chop up into small pieces)
1/2 cup pitted pimiento stuffed manzanilla olives (chop up into small pieces)
4 1/2 ounces white button mushrooms (drained, left whole)
1/2 cup sun-dried tomato packed in oil (chop up into small pieces)
2 tablespoons extra virgin olive oil
2 tablespoons oregano
1 teaspoon chili pepper flakes
4 tablespoons Italian parsley (chopped fine)
1 lemon juice (from 1 lemon)
16 caper berries (leave stems on)
1 lemon (cut up into wedges)

1
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).
2
Add chopped up artichoke hearts, marinade and shrimp in large bowl.
3
Add chopped up olives, mushrooms, dry tomatoes oregano, pepper flakes and 2 tablespoons parsley into bowl and toss.
4
Add 2 plus tablespoons olive oil, lemon juice and toss.
5
Transfer food from the large bowl into a nice serving dish.
6
Add caper berries all around and on top of shrimp, artichoke mixture.
7
Sprinkle 2 tablespoons Italian parsley on top of dish as well.
8
Place lemon wedges around and on inside edge of the dish for a decorative effect.
9
Let stand for a while at room temperature to blend flavors and serve.
10
Enjoy!
11
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.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb fresh medium-large shrimp, clean (remove shells and veins), 2 tablespoons vinegar, 3 (6 ounce) jars marinaded artichoke hearts (retain the marinade, chop up into small pieces), 1/2 cup pitted pimiento stuffed manzanilla olives (chop up into small pieces), and more.

Yes, Italian Style Shrimp And Artichoke Antipasto By Sy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!