marinated shrimp salad
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This recipe is in my Better Homes and Gardens "Summertime Cooking" cookbook (1990). I have changed it slightly. Shrimp is purchased precooked or has cook time separate from recipe. Chill time, in the refrigerator, is not included in prep time, which is 2-24 hours.
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yield
serving(s)
prep time
20 Min
method
Refrigerate/Freeze
Ingredients For marinated shrimp salad
- **********SALAD**********
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cook time & chill time is not included in prep time
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16 ozalready prepped & cooked medium shrimp
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2 jar(6 oz. each) marinated artichoke hearts
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2 mdcarrots, thinly biased sliced
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3/4 csliced celery
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1/4 csliced green onion
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1/4 csliced pimiento, drained, and chopped
- ********MARINADE********
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2 Tbspwhite wine vinegar
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1 Tbspsugar
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1 Tbspvegetable oil
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3/4 tspdry mustard
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1/2 tspdried oregano, crushed
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1/2 tspdried basil, crushed
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1 clovegarlic, minced
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1/8 tsppepper
- ********GARNISHES********
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1/2 mdhead of red leaf lettuce, rinsed & dried
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2 Tbspfresh snipped parsley (optional)
How To Make marinated shrimp salad
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1SALAD: Take cooked shrimp (pink), drain if necessary, and pat dry. Then, chill thoroughly. Prep and slice celery, green onion, and carrots on the bias. Drain artichoke hearts, reserving marinade. Cut large pieces of artichoke hearts in half. In a large bowl, combine chilled shrimp, artichoke hearts, carrots, celery, green onions, and pimiento.
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2MARINADE: In a screw-top jar, combine the reserved artichoke marinade, vinegar, sugar, vegetable oil, mustard, oregano, basil, garlic, and pepper. Cover, and shake well. Toss with shrimp mixture. Chill 2 to 24 hours, before serving.
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3GARNISHES: To serve, drain dressing from salad, if desired, and transfer to serving bowl lined with red leaf lettuce. If desired, sprinkle with the fresh snipped parsley.
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4Nutrition: One serving 325 cal, 16 g fat, 173 mg chol, 417 mg sod, 726 mg potassium, 21 g carb, 26 g protein.
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