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APPETIZER
FINGER FOODS:
Shrimp and Artichoke Vinaigrette
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Shrimp
and Artichoke Vinaigrette |
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This is a nice
diversion from just serving cold shrimp...
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1 ½
lbs |
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cooked, peeled shrimp |
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30
oz |
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artichoke hearts (2 cans), drained and
halved |
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1
large |
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egg |
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½
cup |
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vegetable oil |
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½
cup |
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olive oil |
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½
cup |
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white wine vinegar |
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½
tsp |
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sugar |
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2
Tbs |
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dijon mustard |
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2
Tbs |
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minced scallions |
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½
tsp |
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salt |
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dash |
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of
pepper |
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1 |
Combine
shrimp and artichoke hearts in a bowl and set
aside. |
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2 |
To make
dressing, combine remaining ingredients in
blender and blend well. Pour dressing over
shrimp and artichoke mixture and marinate for at
least six hours in the refrigerator. |
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3 |
When ready
to serve, drain marinade and serve chilled. |
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Servings: 30 |
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Cooking Tips |
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**You can serve with
toothpicks, or have your guests spoon it onto their
plates. Baguettes on the side are great for dipping in
the extra drippings of the dressing. |
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PRINT this Recipe
RATE
this Recipe
Ratings:
***Hey!
This one's a keeper- would
make it again. "Very good appetizer. Nice to serve
in the summertime if you are having an indoor party."
-Tulsa, OK
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