Marinated Artichokes Shrimp in Citrus Vinaigrette

by the Editors of Publications International, Ltd.

Browse the article Marinated Artichokes Shrimp in Citrus Vinaigrette

Marinated Artichokes & Shrimp in Citrus Vinaigrette Photo
Marinated Artichokes & Shrimp in Citrus Vinaigrette
Yield: Makes 6 appetizer servings
See Cooking Videos
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