Marinated Shrimp And Artichoke Martini

Marinated Shrimp And Artichoke Martini

Prep Time: 1 Hour

Yields: 10–12 Servings


There are many recipes available for marinating shrimp or other types of seafood. I prefer those that add a large variety of marinated vegetables to the recipe. It is imperative that a high quality olive oil be used and just the right amount of vinegar. For a flavor enhancer, I recommend adding a cup of grated Parmesan cheese.


3 pounds (35–40 count) shrimp, peeled, deveined and boiled in seasoned water

2 (8-ounce) cans artichoke hearts, quartered

2 cups minced red onions

3 (4.5-ounce) jars sliced button mushrooms, with liquid

1 cup sliced pimiento-stuffed olives

1 (14-ounce) can hearts of palm, thinly sliced

1 (7-ounce) jar baby corn, thinly sliced

¼ cup capers, with juice

1 tbsp minced garlic

1¾ cups extra-virgin olive oil

red wine vinegar or malt vinegar to taste

1 tbsp celery seeds

kosher salt to taste

red pepper flakes to taste

2 tbsps chopped tarragon

1 tbsp lemon thyme leaves

1 cup red grape tomatoes, halved

1 cup yellow grape tomatoes, halved

¼ cup thinly sliced green onions


NOTE: I recommend boiling shrimp in water that has been seasoned to taste with salt, pepper, granulated garlic, lemon juice and liquid crab boil. Add crab boil, 1 tablespoon at a time, blending well until desired flavor has developed. In a large glass bowl, combine artichoke hearts, onions, mushrooms with liquid, sliced olives, hearts of palm, sliced corn, capers with juice, minced garlic and olive oil. Blend well to incorporate liquids. Season to taste with vinegar, adding ¼ cup at a time. Add celery seeds and season to taste using salt, red pepper flakes, tarragon and thyme, stirring well. This may be prepared 1 day in advance. Eight hours prior to serving, add shrimp, tomatoes and green onions, stir well, cover and refrigerate. Serve as an hors d'oeuvre in martini glasses or over salad greens.