Marinated Artichokes Shrimp in Citrus Vinaigrette
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Marinated Artichokes Shrimp in Citrus Vinaigrette." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/marinated-artichokes-shrimp-in-citrus-vinaigrette-recipe.htm> 08 July 2008.
Marinated Artichokes & Shrimp in Citrus Vinaigrette
Yield: Makes 6 appetizer servings
Poaching the shrimp in orange juice adds a subtle and complementary flavor to the marinated artichoke hearts. This unique appetizer has only 2 grams of fat per serving and is high in vitamin C.
Ingredients:
1
large seedless orange, peeled and sectioned
3
tablespoons red wine vinegar
3
tablespoons fat-free mayonnaise
1
teaspoon fresh thyme or 1/4 teaspoon dried thyme leaves
2
teaspoons extra virgin olive oil
1
package (9 ounces) frozen artichoke hearts, thawed
12
raw shrimp (12 ounces)
1
cup orange juice
Preparation:
1.
To prepare vinaigrette, combine all vinaigrette ingredients except oil in blender or food processor; process until smooth. Pour mixture into medium nonmetal bowl and whisk in oil until blended. Fold artichoke hearts into vinaigrette. Cover and refrigerate several hours or overnight.
2.
Peel shrimp, leaving tails attached. Devein and butterfly shrimp. Bring orange juice to a boil in medium saucepan. Add shrimp and cook about 2 minutes or just until they turn pink and opaque.
3.
To serve, place about 3 artichoke hearts on each of 6 plates. Top each serving with 2 shrimp. Drizzle vinaigrette over tops. Garnish with fresh Italian parsley, if desired.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Fiber | 4 g |
| Carbohydrate | 19 g |
| Cholesterol | 87 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 14 % |
| Calories | 135 |
| Protein | 12 g |
| Sodium | 236 mg |
Dietary Exchange:
| Meat | 1 |
| Vegetable | 1 |
| Fruit | 1 |
This recipe appears in: Vegetables