Have you ever been so anxious to eat something that you forgot to do a very important part of the recipe? Well, I did just that yesterday. I forgot to take photographs of a recipe that I was making just for this blog post. What a moron. The only photograph I have is this one…of my lunch today. And this is the recipe that has marinated for 24 hours and I can’t tell you how unbelievably good it tastes.
What’s not to love, (unless you have a shellfish allergy), with shrimp, artichoke hearts, OLIVES, garlic….mmmmm. And this little recipe is very versatile as well. It can be made as an appetizer or a main dish. It can be eaten as is or on a bed of greens.
Originally I found a recipe that sounded intriguing but it had ingredients that I didn’t like so in searching for replacements, I found a dressing that worked for the marinade. A shrimp mashup, if you will. Don’t buy the pre-cooked shrimp because it will taste bland and it won’t have any garlic cooked into it. And you need the garlic, here, ok? As far as the olives go, plain, sliced black olives are great but if you want to go top dollar, buy the kalamatas. (But, really? Plain tastes awesome.) Do not buy the marinated artichoke hearts, just the canned variety. You don’t want their marinade to duel it out with your marinade.
Ok, here we go…without photographs.
¼ cup white balsamic vinegar
2 T finely chopped fresh parsley
2 T finely chopped green onion
3 T olive oil
1 pound raw shrimp, peeled and deveined
1 (14 oz) can artichoke hearts, drained and cut into bite size pieces
1 (6-8oz) can black sliced olives
1 cup halved grape tomatoes
1 T butter
4 cloves garlic, peeled and diced, divided
1 t tarragon
1 t marjoram
1 t mustard powder
½ t salt
½ t pepper
½ c olive oil
4 T red wine vinegar
4 oz crumbled feta cheese (optional)
In medium pan, melt butter and add half of diced garlic. Sauté until garlic softens but doesn’t brown. Add shrimp and cook until pink. Remove from heat; cool.
In large bowl add the balsamic vinegar, parsley, onion and olive oil. Mix well. Add the cooled shrimp, olives, tomatoes, and artichoke hearts. In separate container mix the remaining garlic, tarragon, marjoram, mustard powder, salt, pepper, olive oil, and red wine vinegar. Mix very well and pour over shrimp mixture. Let marinate in refrigerator at least 8 hours.
This is a very easy recipe and it will serve four as a main dish or salad; 8 if used as an appetizer.