From the Kitchen of "Chef" Norm MARINATED



Source (if known): Southern Living Magazine, November 2011
My notes: I had this in early November at a friends house and his wife served it in a glass similar to the picture in the
pdf file file you can download. I made it as a main meal in January 2012 on a bed of lettuce with some wild rice.
Click this line to download the original recipe

Marinated Shrimp & Artichokes

Serves 8 (appetizer size) - serves 2 or 3 as a main dish

Prep time - longest is cooking the shrimp (if not bought pre-cooked) and needs to marinate a minimum of 4 hours (is what I did)
See recipe.

1/4 cup white balsamic vinegar (my friend used Peach balsamic)... I do not recommend regular because of the color
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75 oz. ) envelope of garlic and herb salad dressing mix.  (I used Good seasons garlic & herb dressing & mix)
1 pound peeled and deveined, large cooked shrimp (21 to 30 count)
1 (14 oz.) can artichoke hearts, drained and cut in half.  (my can had huge pieces so I cut them in thirds)
1 (6 oz) can large black olives (I used about 2/3 of the can and it was plenty)
1 cup halved grape tomatoes
1 (4 oz.) package feta cheese cut into 1/2 inch cubes
small fresh basil leaves

Whisk together Balsamic vinegar and next 4 ingredients in a bowl (parsley, onion, oil, dressing mix)
Stir in shrimp and next 4 ingredients (artichokes, olives, tomatoes and cheese)

Cover and chill 8 to 24 hours (I did 4 hours and it was fine)

Stir in desired amount of basil just before serving. Serve with a slotted spoon (lets some of the excess oil drip off)
The original recipe shows it served in a large parfait style glass and as a appetizer.  I served it as a main meal on a square plate on a bed of mixed green salad and some wild rice.
Bon Appetite.

Below: Tomatoes I used from our garden and the dish before the cheese was added