Best 7 Marinated Shrimps Mussels And Artichoke Hearts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Marinated shrimps, mussels, and artichoke hearts are a delicious and versatile dish that can be served as an appetizer or main course. The briny flavor of the seafood pairs perfectly with the tangy marinade and tender artichoke hearts. This dish is also relatively easy to make, requiring only a few simple ingredients and steps. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, marinated shrimps, mussels, and artichoke hearts are sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED SHRIMP AND ARTICHOKES



Marinated Shrimp and Artichokes image

Enjoy this flavorful recipe that's made with shrimp and artichokes - a perfect refrigerated side dish!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h15m

Yield 8

Number Of Ingredients 11

1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 medium green onions, finely chopped (2 tablespoons)
3 tablespoons olive oil
1 package (0.75 oz) garlic-and-herb dressing mix
1 lb cooked deveined peeled large shrimp, thawed if frozen
1 can (14 oz) artichoke hearts, drained, cut in half
1 can (6 oz) large pitted ripe olives, drained
1 cup halved grape tomatoes
1 package (4 oz) feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves, if desired

Steps:

  • In large bowl, stir together vinegar, parsley, onions, oil and dressing mix with whisk. Stir in shrimp, artichoke hearts, olives, tomatoes and cheese. Cover; refrigerate at least 8 hours or up to 24 hours.
  • Serve with slotted spoon. Garnish with basil leaves.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Fat 1 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

SHRIMP SCAMPI WITH ARTICHOKES



Shrimp Scampi with Artichokes image

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams

MARINATED SHRIMPS, MUSSELS AND ARTICHOKE HEARTS



Marinated Shrimps, Mussels And Artichoke Hearts image

Provided by Barbara Kafka

Categories     dinner, salads and dressings

Time 30m

Yield 20 servings

Number Of Ingredients 12

6 1/2 pounds mussels (about 6 dozen), scrubbed and beards removed
3 1/4 pounds medium shrimp (20-24 to the pound), shelled
1 teaspoon kosher salt
4 9-ounce boxes frozen artichoke hearts
8 stalks (about 1 1/2 pounds) celery, peeled and cut diagonally into 1/4-inch slices
3/4 pound white onion, quartered and thinly sliced (2 cups)
1/2 cup fresh lemon juice
1/4 cup good quality olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons drained and rinsed capers
3/4 cup of liquid from cooked mussels

Steps:

  • Put the mussels with a quarter-cup of water in a large pot with a tightly fitting lid. Cook for 10 minutes, shaking the pot - holding the cover on - once during cooking. Remove from heat. Allow to cool until the mussels can be handled. Shell the mussels, using one shell as tweezers. Place the meat in a very large bowl. Discard the shells. Strain the mussel liquid through a sieve lined with a damp cloth. Reserve.
  • Bring three quarts of water with the salt to a boil in a large pot. Drop in the shrimp. Stir. Cover the pot and turn off the heat. Let the shrimp steep for five minutes. Drain in a large colander. Add to the mussels.
  • Open the boxes of artichoke hearts. Place the artichokes in a sieve under hot running water until they can be separated. Place in bowl of hot water until thoroughly defrosted. Drain and add them to the shrimp and mussels.
  • Add the celery and onions and stir.
  • Whisk together the marinade ingredients. Pour over the salad. With hands or large spoons, mix thoroughly. Cover the bowl with plastic wrap and refrigerate. Stir once or twice before dinner.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 971 milligrams, Sugar 2 grams, TransFat 0 grams

MUSHROOM ARTICHOKE SHRIMP SCAMPI



Mushroom Artichoke Shrimp Scampi image

A very special shrimp scampi made even more delicious with the addition of fresh sauteed mushrooms and marinated artichoke hearts. Serve over linguini or rice.

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

16 medium mushrooms
2 teaspoons minced garlic
1/2 cup butter, melted
1 lb jumbo shrimp (apprx 12-14 per lb)
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 cup lemon juice
1 jar marinated artichoke hearts
2 tablespoons parsley

Steps:

  • Saute mushrooms and garlic in butter until almost done.
  • Add shrimp and saute until cooked.
  • Add rest of ingredients and heat through.
  • Serve over pasta or rice.

Nutrition Facts : Calories 346.9, Fat 25.2, SaturatedFat 15, Cholesterol 233.5, Sodium 336.6, Carbohydrate 5.5, Fiber 0.9, Sugar 1.6, Protein 25.8

GARLIC SHRIMP WITH ARTICHOKE HEARTS



Garlic Shrimp With Artichoke Hearts image

This noodle dish has an interesting flavor twist with the addition of artichokes. It's also fast and easy to prepare!

Provided by MMers

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

4 tablespoons butter, divided
1/2 cup finely chopped onion
2 cups water
1 package lipton noodles and sauce (Butter & Herb Flavor)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 lb medium raw shrimp, peeled
1 (14 ounce) jar marinated artichoke hearts
1/4 cup fresh parsley, finely chopped
pepper

Steps:

  • In a medium saucepan melt 2 tbsp of the butter.
  • Add onion and cook until tender.
  • Add water and bring to a boil.
  • Stir in package of noodles.
  • Boil gently for about 8 minutes or until noodles are tender.
  • Cut artichoke hearts in half.
  • Set aside.
  • Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
  • Over medium heat, cook the garlic until soft but not brown.
  • Add shrimp and artichokes hearts.
  • Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
  • Stir in parsley and pepper.
  • Add to hot noodles and serve immediately.

MARINATED ARTICHOKE HEARTS, SHRIMP, AND MUSHROOMS



Marinated Artichoke Hearts, Shrimp, and Mushrooms image

This is part of our annual New Year's Eve menu. Very yummy and popular with our guests. Needs to marinate 8 hours.

Provided by ratherbeswimmin

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

2 (14 ounce) cans tiny artichoke hearts, drained
2 lbs cooked shrimp, peeled and deveined
2 (4 ounce) cans button mushrooms, drained
2 packages Italian salad dressing mix

Steps:

  • Put artichoke hearts, shrimp, and mushrooms in a bowl.
  • Mix dressing according to package directions.
  • Pour dressing over all and marinate for 8 hours.

Nutrition Facts : Calories 176.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 498.2, Carbohydrate 13.1, Fiber 5.7, Sugar 1.5, Protein 27.5

MARINATED MUSHROOMS & ARTICHOKES



Marinated Mushrooms & Artichokes image

I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 16 servings (1/2 cup each).

Number Of Ingredients 13

2 pounds medium fresh mushrooms, halved
2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
1-1/2 cups water
1 cup cider vinegar
1/2 cup olive oil
1 bay leaf
1-1/2 teaspoons salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
Additional parsley

Steps:

  • In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose fresh, high-quality seafood. Look for shrimp and mussels that have a briny smell and a firm texture. The artichoke hearts should be tender and have a slightly sweet flavor.
  • Marinate the seafood for at least 30 minutes. This will help to infuse it with flavor and make it more tender.
  • Cook the seafood over medium heat. Overcooking will toughen the shrimp and mussels.
  • Serve the seafood immediately. This is when it will be at its best flavor.

Conclusion:

This recipe for marinated shrimp, mussels, and artichoke hearts is a delicious and easy-to-make seafood dish. It is perfect for a summer party or a special occasion. The shrimp and mussels are tender and flavorful, and the artichoke hearts add a nice touch of sweetness and crunch. This dish is sure to impress your guests!

Related Topics