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-> [Artichoke, Fish, Salads, Seafood, Shrimp, Soups, Spanish, Vegetables, Western European] -> [Gazpacho shrimp and artichoke salad Recipe] |
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Gazpacho shrimp and artichoke salad
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| Artist: |
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| Categories: |
Artichoke, Fish, Salads, Seafood, Shrimp, Soups, Spanish, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Vinega | | 1
| tsp | Black peppercorns | | 4
| med | Artichokes, rinsed | | 1
| lbs | Shelled cooked tiny shrimp | | | Salt | | | CILANTRO DRESSING | | 3
| tbsp | Olive oil | | 1/4
| cup | White wine vinega | | 1
| | Garlic clove, minced/presse | | 1
| tbsp | Minced green onion | | 1
| tbsp | Minced celery | | 1
| small | Firm-ripe tomato, finely | | | -chopped | | 1
| small | Avacado, peeled/pitted/diced | | 1
| tbsp | Minced fresh cilantro |
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Procedures:
| 1 | In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. | | 2 | Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips. | | 3 | Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. | | 4 | Drain; use warm or chilled. | | 5 | Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. | | 6 | Set artichokes upright on plates, flaring leaves slightly. | | 7 | Mix shrimp with dressing; spoon equally into artichokes. | | 8 | Season with salt. | | 9 | *** cilantro dressing *** mix all ingredients. | | 10 | Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol. | | 11 | ~ janet lauck, fresno, california |
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