Aunt Judy’s Shrimp & Artichoke Appetizer Recipe
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Category: |
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Ingredients: |
Ingredients: 2 pounds medium shrimp cooked, deveined and tails off 2 14-ounce cans artichokes, not marinated 15 to 20 small mushrooms
Dressing: 3/4 cup extra virgin olive oil 1/4 cup tarragon vinegar 2 tablespoons water 1 tablespoon sugar 1/2 teaspoon ground pepper 2 cloves garlic, crushed 1/2 teaspoon salt 1/2 teaspoon dry mustard
Lettuce leaves, washed and patted dry (for serving)
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Directions: |
Directions:This dish made the day prior to serving.
Combine all the dressing ingredients in a bowl. Place the shrimp, artichokes and mushrooms in a shallow glass dish or a large plastic freezer bag. Pour the dressing into the dish or bag, then gently combine all ingredients and seal. Place in the refrigerator overnight to marinate. Note: if using a glass dish, stir several times; for the plastic bag approach, turn the bag over a few times.
To serve: pour all marinating ingredients into a colander to drain, discard marinade. Serve on lettuce leaves. |
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Number Of
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Number Of
Servings:6 - 10 Appetizer Servings |
Preparation
Time: |
Preparation
Time:Overnight |
Personal
Notes: |
Personal
Notes: My godmother, Aunt Judy, has been the goddess of entertaining in our family as long as I can remember. We could create several cookbooks of just her recipes, and whether complicated or simple, it’s the flavors that always shine through. She is always willing to share her secrets, and here is a favorite, and easy to make, appetizer.
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