Artichoke Rice Salad with Shrimp
6 to 8 (big) servings.
•1 (6.9-ounce) package Rice a Roni, chicken flavor
•1 (6-ounce) jar marinated artichoke hearts, quartered
•1/2 cup mayonnaise
•1/2 green bell pepper, chopped
•3 to 4 green onions, chopped, white and green parts
•12 to 14 pimiento-stuffed green olives, sliced
•1 teaspoon curry powder (I love curry, so I do a very heaping teaspoon)
•Salt and pepper
•1 pound small or medium shrimp, peeled and deveined
In a skillet sprayed with vegetable oil cooking spray, brown the Rice A Roni. Do not add the butter or oil that the package directions suggest. Add the water the package requires and the seasoning packet and prepare according to package directions.
Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the artichoke hearts, green pepper, green onions, olives, curry powder, salt and pepper, to taste, and mix together.
If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.
Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quart casserole dish and bake for 20 minutes, until heated through.
Next up- Shrimp/Crawfish Etouffee
- 1 stick unsalted butter at room temperature
- 1/4 cup all purpose flour
- 1 Vidalia onion, chopped
- 2 stalks of celery chopped
- 1/2 green bell pepper, cored, seeded, and chopped
- 1/4 cup chopped flat leaf parsley
- 5 green onions (green parts only) chopped
- 2 cloves garlic, very finely chopped
- 2 cups fish or shrimp stock
- 2 pounds cooked crawfish tails, or cooked small shrimp
- hot sauce for seasoning
- coarse salt and fresh ground pepper
- rice to serve
Add the onions, celery, and bell pepper and cook, stirring constantly, until the vegetables are wilted and lightly golden, about 5 minutes. Add the parsley and green onion tops and stir to combine. Add the garlic and cool until fragrant (about 45-60 seconds). Add the fish stock and stir to combine. Bring to a boil over very high heat.
Decrease the heat to low, and simmer, stirring occasionally, until thickened and reduced, about 20 minutes. Add the crawfish or shrimp, and stir to combine. Cook until heated through, 5 to 7 minutes. Season with hot sauce. Taste and adjust for seasoning with salt and pepper. Serve with rice pilaf.