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Marinated Artichokes Shrimp in Citrus Vinaigrette
Browse the recipe Marinated Artichokes Shrimp in Citrus Vinaigrette
Marinated Artichokes & Shrimp in Citrus Vinaigrette
YIELD Makes 6 appetizer servings
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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
| Vinaigrette | |
| 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 |
| Salad | |
| 1 | package (9 ounces) frozen artichoke hearts, thawed |
| 12 | raw shrimp (12 ounces) |
| 1 | cup orange juice |
PREPARATION:
- 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.
- 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.
- 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.
This recipe appears in:
Vegetables
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 |