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Jim Coleman Recipes

Marinated Shrimp and Artichoke Salad

For this recipe you will need:

  • 2 cups water
  • 1 tablespoon plus 1 teaspoon Cajun or Creole seasoning
  • 1 pound peeled shrimp
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup extra virgin olive oil
  • Two 14oz cans quartered artichoke hears, drained
  • Assorted Greens
  • Tomato garnish
  • Goat cheese garnish

1. Bring 2 cups of water to boil in medium pot.

2. Add 1 tablespoon of Cajun or Creole seasoning.

3. Add shrimp, bring back to boil and simmer for 2 minutes. Strain shrimp and chill in refrigerator.

4. In a medium bowl, whip together balsamic vinegar, mustard, garlic, remaining Cajun or Creole seasoning, basil, oregano, thyme, black pepper and salt until blended.

5. Slowly pour in olive oil while whipping constantly until all of the oil is incorporated.

6. Stir in chilled shrimp and quartered artichoke hearts, marinate for 2 hours under refrigeration.

7. Serve marinated shrimp and artichokes over bed of greens. Garnish with tomatoes and goat cheese.

©2008 WHYY