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Shrimp and Artichoke Mother's Day Marinade Recipe

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This recipe for Shrimp and Artichoke Mother's Day Marinade is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. tail-on cooked jumbo shrimp (can use frozen, thawed) - about 25 shrimp
2 - 3 c. artichoke hearts in olive oil marinade, don't drain
3 green onions, finely sliced
1 large garlic clove, crushed
juice of 1 lemon
pinch of thyme
2 tsp. Dijon mustard
Salt and pepper to taste
Directions:
Directions:
About 2 hours before serving, combine all ingredients and allow flavors to mingle, stirring every so often. Chill in fridge about a half hour before setting on the table.
Polly served this with thick slices of Italian bread to soak up the marinade, a lightly dressed Boston lettuce salad, and a dessert of Creme de Menthe brownies with coffee.
Number Of Servings:
Number Of Servings:
4, plus leftovers for 1
Personal Notes:
Personal Notes:
For Mother's Day of 2012, Polly had Gretchen, Connie and Janet over for a special ladies' luncheon. She served this elegant dish on the beautiful blue Onion Meissen china that she had received from her mother long ago. What a special day!

 

 

 

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