Marinated Lemon Shrimp and Artichokes

Name: Marinated Lemon Shrimp and Artichokes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams whole artichoke hearts, drained; 4 servings Garnish: chopped fresh basil; 59 milliliters honey; 1 teaspoon hot sauce; 1 lemon, sliced; 118 milliliters fresh lemon juice; 118 milliliters olive oil; 1 teaspoons freshly ground pepper; 454 grams unpeeled, large raw shrimp (31/40 count); 1 small red onion, cut in half and sliced; 1 teaspoons salt; 177 milliliters white vinegar

You can never have too many main course recipes, so give Marinated Lemon Shrimp and Artichokes a try. One serving contains 561 calories, 25g of protein, and 38g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up hot sauce, onion, vinegar, and a few other things to make it today. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.

Ingredients you will need

Shrimp

Water

Equipment you will use

Dutch Oven

Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired.

Ingredients you will need

Shrimp

Water

Cut artichoke hearts in half.

Ingredients you will need

Artichoke Hearts

Whisk together vinegar and next 6 ingredients in a large bowl.

Ingredients you will need

Vinegar

Equipment you will use

Whisk

Bowl

Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally.

Ingredients you will need

Artichoke Hearts

Shrimp

Lemon

Onion

Drain mixture, discarding marinade.

Ingredients you will need

Marinade

Place in serving bowls.

Equipment you will use

Bowl

Garnish, if desired.

Marinated Lemon Shrimp With Olives: Prepare recipe as directed, substituting 1 (5 3/4-oz.) jar pimiento-stuffed Spanish olives, drained, for 1 (14-oz.) can artichoke hearts. Omit garnish.

Ingredients you will need

Artichoke Hearts

Pimiento

Olives

Shrimp

Lemon

Equipment

Dutch Oven

Whisk

Bowl

Ingredients

Servings:

397grams

whole artichoke hearts, drained 4servings

Garnish: chopped fresh basil 59milliliters

honey 1teaspoon

hot sauce 1

lemon, sliced 118milliliters

fresh lemon juice 118milliliters

olive oil 1teaspoons

freshly ground pepper 454grams

unpeeled, large raw shrimp (31/40 count)1small

red onion, cut in half and sliced 1teaspoons

salt 177milliliters

white vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.