Artichoke & shrimp bites^

Yield: 16 servings

Measure Ingredient
BH&G Holiday Appetizers
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

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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