marinated shrimp and vegetables

Name: Marinated Shrimp and Vegetables
Cuisine: American
Ingredients: 10-12 ounce(s) raw broccoli; 10-12 ounce(s) raw cauliflower; 1 jar(s) (14 oz) water packed artichoke hearts; 1 pound(s) shrimp, shelled, de-veined, cooked; 1/2 cup(s) vegetable oil; 1/2 cup(s) olive oil; 1/2 cup(s) white vinegar; 1 tablespoon(s) sugar; 1 tablespoon(s) lemon juice; 2 clove(s) garlic, minced; 1 teaspoon(s) salt; 1/4 teaspoon(s) dry mustard powder; 1/4 teaspoon(s) white pepper; - pimento strips, optional; - chopped parsley, optional

(1 RATING)

36 Pinches

Judy Garcia

Gunnison, UT

Updated on Mar 4, 2012

This recipe was given to me by a former co-worker who always brought it to company potluck lunches.

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Ingredients

10-12 ounces raw broccoli
10-12 ounces raw cauliflower
1 jar (14 oz) water packed artichoke hearts
1 pound shrimp, shelled, de-veined, cooked
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup white vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dry mustard powder
1/4 teaspoon white pepper
- pimento strips, optional
- chopped parsley, optional

How To Make marinated shrimp and vegetables

Step 1

Drain artichoke hearts; cut broccoli, cauliflower and artichokes into bite-sized pieces. Place in large bowl (with cover) or large zipper-type plastic bag.

Step 2

Blend oils, vinegar, sugar, lemon juice, garlic, salt, mustard powder and pepper together. Mix well.
Step 3

Pour dressing mix over vegetables. Seal and refrigerate for 24 hours. Garnish with parsley and pimento strips, if desired.
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