Recipe information
Yield
serves 10Āæ12
Ingredients
1 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup dry white wine
1 tablespoon snipped fresh parsley or 1 teaspoon dry
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon whole black peppercorns
1 clove garlic, minced
2 pounds medium shrimp, cooked and peeled
Two 14-ounce cans artichoke hearts, drained and halved
One 8-ounce can sliced water chestnuts, drained
1 small red onion, thinly sliced into rings
Cherry tomatoes, for garnish
Preparation
In a jar with a tight lid, combine the oil, vinegar, wine, parsley, sugar, salt, paprika, peppercorns, and garlic. Cover and shake well. In a 4-quart food-storage container, combine the shrimp, artichoke hearts, water chestnuts, and onion. Pour on the marinade, cover the container tightly, and shake it to coat the shrimp and vegetables with marinade. Refrigerate overnight, stirring occasionally. Serve this as a first course, garnished with cherry tomatoes.
