Gazpacho Shrimp And Artichoke Salad Recipe

Step 1

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips. Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly. Mix shrimp with dressing; spoon equally into artichokes. Season with salt.

Step 2

CILANTRO DRESSING: Mix all ingredients. Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol.

Janet Lauck, Fresno, California.

Things You'll Need

  • 2tb Vinega
  • 1ts Black peppercorns
  • 4md Artichokes,rinsed
  • 1lb Shelled cooked tiny shrimp
  • Salt
---------CILANTRO DRESSING--------------
  • 3tb Olive oil
  • 1/4c White wine vinega
  • 1 Garlic clove,minced/presse
  • 1tb Minced green onion
  • 1tb Minced celery
  • 1sm Firm-ripe tomato,finely
  • -chopped
  • 1sm Avacado,peeled/pitted/diced
  • 1tb Minced fresh cilantro

About this Author - Recipes, food and cooking information.