Artichoke & shrimp bites^
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BH&G Holiday Appetizers | ||
| 1994 | ||
| Carolyn Shaw 6-95 | ||
| 1 | pack | (9oz) frozen artichoke hearts |
| 1 | pack | (8oz) frozen peeled cooked medium or large shrimp |
| ½ | cup | Pitted rip olives |
| 1 | can | (80z) Italian salad dressing with olive oil |
| 1 | cup | Cherry tomatoes, halved |
Directions
Cook artichoke hearts according to package directions; drain.
Meanwhile, run shrimp under cold water to thaw; drain thoroughly.
combine with artichoke hearts, shrimp and olives in a heavy plastic bag. shake dressing thoroughly and pour over artichoke mixture in bag. Seal bag and refrigerate overnight, turning bag occasionally.
to serve, drain mixture and transfer to a serving bowl. Toss with tomato halves. If desired, garnish with a fresh herb sprig. Serve with appetizer picks or a slotted spoon.
Submitted By CAROLYN SHAW On 07-26-95
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