Best 4 Shrimp And Artichoke Salad Recipes
Shrimp and artichoke salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is packed with tender shrimp, crisp artichoke hearts, and a variety of other vegetables. The salad is typically dressed with a simple vinaigrette or mayonnaise-based dressing. Shrimp and artichoke salad is a versatile dish that can be tailored to your own personal preferences. For example, you can add other vegetables, such as tomatoes, cucumbers, or bell peppers. You can also change the type of dressing used.
Here are our top 4 tried and tested recipes!
SHRIMP AND ARTICHOKE SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
- When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
- Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP, ARTICHOKE AND WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
- Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
- Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
- Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
- Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
- To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 26 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 21 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1288 milligrams, Sugar 5 grams, TransFat 0 grams
ELEGANT SHRIMP AND ARTICHOKE SALAD
Steps:
- Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.
ARTICHOKE, SHRIMP AND RICE SALAD
Categories Rice Shellfish Side No-Cook Quick & Easy
Yield Makes 8-10 side servings
Number Of Ingredients 8
Steps:
- In large bowl, combine everything, including oil from one jar of artichokes, except for shrimp. Gently stir in shrimp. Cover and chill.
Tips:
- Keep Shrimp and Artichoke Proportions Consistent: For a balanced flavor, maintain a 1:1 ratio of shrimp to artichoke hearts. This ensures that both ingredients complement each other without overpowering the dish.
- Choose High-Quality Ingredients: Use fresh or frozen shrimp, not canned shrimp, for the best flavor and texture. Opt for tender artichoke hearts, either fresh or canned, and select a high-quality mayonnaise for a creamy, flavorful dressing.
- Cook Shrimp Properly: Avoid overcooking the shrimp, as this will result in a tough, rubbery texture. Cook shrimp for 2-3 minutes per side, or until they turn opaque and pink. You can boil, pan-fry, or grill the shrimp based on your preference.
- Use Fresh Vegetables: Incorporate crunchy vegetables like celery, red onion, and bell peppers to add texture and freshness to the salad. These vegetables also contribute to the overall flavor profile with their distinctive tastes.
- Make a Creamy Dressing: Combine mayonnaise, sour cream, lemon juice, and Dijon mustard to create a creamy, tangy dressing. Adjust the proportions to achieve your desired consistency and flavor balance.
Conclusion:
With its vibrant colors, delightful flavors, and versatile presentation, shrimp and artichoke salad is a crowd-pleasing dish perfect for various occasions. Experiment with different ingredients and techniques to create a salad that suits your taste preferences. Whether you serve it as an appetizer, a main course, or a side dish, this salad will surely be a hit among family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love