Marinated Artichokes & Shrimp in Citrus Vinaigrette
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.
Makes 6 appetizer servings
|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|
- 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.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||14 %|
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