Marinated Shrimp and Artichoke Hearts
Recipe information
Yield
serves 10-12
Ingredients
1 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup dry white wine
1 tablespoon snipped fresh parsley or 1 teaspoon dry
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon whole black peppercorns
1 clove garlic, minced
2 pounds medium shrimp, cooked and peeled
Two 14-ounce cans artichoke hearts, drained and halved
One 8-ounce can sliced water chestnuts, drained
1 small red onion, thinly sliced into rings
Cherry tomatoes, for garnish
Preparation
In a jar with a tight lid, combine the oil, vinegar, wine, parsley, sugar, salt, paprika, peppercorns, and garlic. Cover and shake well. In a 4-quart food-storage container, combine the shrimp, artichoke hearts, water chestnuts, and onion. Pour on the marinade, cover the container tightly, and shake it to coat the shrimp and vegetables with marinade. Refrigerate overnight, stirring occasionally. Serve this as a first course, garnished with cherry tomatoes.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
