Wednesday, June 13, 2012

Amazing Artichoke Week: Chardonnay, Lemon and Artichoke Shrimp Cocktails



I was going to share a simple artichoke pasta with you but I think you will agree this recipe is a little more "sexy."  It's perfect for "date night," or you can make a whole bunch of these and serve them at a bridal shower.  The all-too-cuteness of the champagne toast glasses (which I highly recommend to plate these) puts this starter in the "party time" category.

I don't post many appetizers here because, frankly, I don't often make them. I do not like to make any starter or side that takes more time to prepare than the entrée. Unless, of course, I am preparing baked potatoes or long-simmered collard greens, I just don't have the extra time.

This appetizer whips up in a super snap and a snap back at ya! 

It's cooked shrimp and artichoke hearts (canned) in an amazingly simple lemon dill sauce laced with -- you guessed it -- chardonnay wine. 

You can certainly substitute non-alcoholic wine in this dish to get the same flavor.  If you really don't even want that, just use the juice from the canned artichokes.

Note:

I drained the juice from a canned of quartered artichoke hearts and I replaced it with a cup of dry Chardonnay (light on the oak).  Use a wine that you can drink, but not one which will break the bank.




I added frozen dill the mix.  Yes, I said frozen.  I took fresh dill, and I froze it, and then I broke up about a 1/2 tablespoon into the wine and artichoke mixture.  I let that sit at least 4 hours.

I take a little help from the store in this recipe. 

To assemble EACH "cocktail" you will need:

2 quarters of canned artichoke hearts, plus four "leaves" from the canned hearts
1 tablespoon Philadelphia brand Savory Lemon and Herb Cooking Creme*
1 tablespoon of the wine and dill marinade (see note above)
3 or 4 medium cooked shrimp, tails removed and chopped
1 teaspoon diced roasted red pepper (from a jar)
Fresh parsley for garnish, optional

Directions:




Dice artichoke hearts into small pieces. 




Remove four "leaves" from a quartered artichoke hearts and place them into the glass in the shape of a flower.  I like to do this to "support" the sauce so that it doesn't look flat when plated in the glass.  Plus, you can eat it.




Mix chopped artichoke hearts, the cooking creme, and the wine and dill marinade together.  Spoon on top of the artichoke heart leaves.

Chop cooked shrimp and add on top of the sauce. 

Chop the pepper and sprinkle around the glass. 




Top with fresh parsley. 

Enjoy!   I'll see you back later this week with one more artichoke recipe.

*Not a paid endorsement.  No product was supplied to blogger.


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