Saturday, June 26, 2010

Artichoke and Shrimp Salad

Raw artichoke salad
Shrimp-Artichoke Salad

Shrimp-and-Artichoke Salad

Shrimp-and-Artichoke Salad
Prep Time: 30 minutes
Yield: Makes 8 servings

* 2 1/2 pounds unpeeled, medium-size fresh shrimp, cooked
* 1/2 cup mayonnaise*
* 1/2 cup sour cream*
* 1/2 cup chopped fresh parsley
* 5 green onions, thinly sliced
* 1 tablespoon grated lemon rind
* 2 teaspoons dry Italian dressing mix
* 1 teaspoon hot sauce
* 1/2 teaspoon Creole seasoning
* 1 (14-ounce) can artichoke hearts, quartered

Peel shrimp; devein, if desired.

Whisk together mayonnaise and next 7 ingredients. Stir in artichoke hearts and shrimp. Cover and chill until ready to serve.

*Reduced-fat mayonnaise and sour cream may be substituted.

Note: When selecting canned artichoke hearts, look on the label for a count of 10 to 12. Not only are these whole artichoke hearts less expensive, they are consistently more tender than either the larger sizes or the quartered ones.

Try this Artichoke and Shrimp Salad recipe...its recommended !

  • 2 sm. jars artichoke hearts
  • 1 sm. can shrimp or shrimp pieces
  • 2 lg. tomatoes or 3 sm. tomatoes
  • 4 stalks celery
  • Cucumber slices, optional
  • 1 bottle Creamy Caesar dressing (i.e. Gerard's Caesar)

Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamy
Caesar dressing and serve. To make ahead, slice all ingredients except tomato which can be added prior to serving. Keeps well overnight. And the vegetable recipe is ready to serve...nice ! Enjoy !

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