Best Seafood And Artichoke Heart Ecstasy Recipes

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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

SEAFOOD AND ARTICHOKE HEART ECSTASY



Seafood and Artichoke Heart Ecstasy image

Shrimp, scallops and artichoke hearts in a rich, buttery mushroom sauce. Easy and absolutely delicious. It appeals to all of your senses! You have to indulge every once in a while!

Provided by TamiM

Categories     Spaghetti

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs fresh peeled deveined shrimp
1 lb fresh sea scallop
1/2 cup unsalted butter
6 tablespoons olive oil
4 garlic cloves, sliced paper thin
2 shallots, chopped
1 (8 ounce) package baby portabella mushrooms, sliced
2 (6 ounce) jars marinated artichoke hearts
1 (10 1/2 ounce) can chicken broth
1 cup fish stock
1 cup white wine
4 tablespoons of chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
2 lemons, zest of
6 ounces grated Italian cheese blend

Steps:

  • Melt butter with olive oil in a deep skillet.
  • Add garlic, shallots and mushrooms.
  • Cook on med high for several minutes, until the mushrooms get darker.
  • Add both broths, crushed red pepper and wine.
  • Let boil for several minutes until reduced by at least 1/4.
  • Add artichoke hearts and juice.
  • Return heat to high, add shrimp and scallops.
  • Lower heat and cover.
  • When shrimp turns opaque, it is ready!
  • Add the parsley and zest.
  • Serve over pasta and sprinkle individual dishes with cheese.
  • Salt and pepper as desired.

Nutrition Facts : Calories 763.7, Fat 47.6, SaturatedFat 18.1, Cholesterol 374.6, Sodium 2130.7, Carbohydrate 22.9, Fiber 8.3, Sugar 3.2, Protein 52

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