Best Shrimp And Artichoke Salad Recipes

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SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 30m

Yield 10 servings

Number Of Ingredients 6

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

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



Shrimp, Artichoke And White Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound white beans
Coarse salt and freshly ground pepper to taste
1 tablespoon Dijon mustard
4 cloves garlic crushed
2 to 3 tablespoons white-wine vinegar
1/2 to 3/4 cup extra-virgin olive oil
3 plum tomatoes, seeded and chopped
2 pounds baby artichokes
1/2 lemon
3 tablespoons olive oil
2 tablespoons fresh chives, finely chopped
2 pounds medium shrimp soaked for 1 hour in cold salted water
1 cup dry white wine
1 cup fish stock or clam juice
Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth)
1 onion, sliced

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

ARTICHOKE, SHRIMP AND RICE SALAD



ARTICHOKE, SHRIMP AND RICE SALAD image

Categories     Rice     Shellfish     Side     No-Cook     Quick & Easy

Yield Makes 8-10 side servings

Number Of Ingredients 8

2 - 6.5 oz. jars marinated artichokes (drained, coarsley chopped, and retain oil from one jar)
1/4 cup green onions (tops and bottoms), chopped
1/2 cup green bell pepper, chopped
8 pimento-stuffed olives, sliced
1/3 cup mayonnaise
1/4 tsp. curry powder
3 cups cooked brown rice
2 - 7 oz. cans large shrimp, drained

Steps:

  • In large bowl, combine everything, including oil from one jar of artichokes, except for shrimp. Gently stir in shrimp. Cover and chill.

ELEGANT SHRIMP AND ARTICHOKE SALAD



Elegant Shrimp and Artichoke Salad image

Provided by Food Network

Categories     appetizer

Yield 4 cups

Number Of Ingredients 6

1/2 cup diced red bell pepper
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
4-6 ounces cooked shrimp, rinsed, drained and patted dry
Sliced French bread and sliced cucumbers

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.

SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

This is a recipe that my brother had shared with me. It is a big hit with his friends and now with mine.

Provided by Shelley Simpson @Shellasim

Categories     Other Appetizers

Number Of Ingredients 8

2 can(s) (15 oz. ) of garbonzo beans or chickpeas.
1 can(s) (14 oz.) artichoke hearts, drained and quartered
1 package(s) (12 oz.) frozen cooked shrimp,thawed and drained.
1 can(s) (3 1/4 oz.) whole pitted black olives (or more to your taste).
6 - radishes, cut into quarters (or more to your taste).
1 teaspoon(s) dried oregano.
1 bottle(s) (16 oz.) creamy caesar salad dressing.
1 - head romaine lettuce cut into bit-size pieces (optional)

Steps:

  • In a large bowl, combine the chickpeas, artichoke hearts, shrimp, olives, radishes, oregano and dressing.
  • Toss until well combined.
  • Chill for at least 1 hour.
  • (Optional- may serve on a bed of romaine lettuce.) Or serve by itself as a salad.

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