• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spiced Shrimp Salad in Artichokes

    Add to MenuAdd to Calendar

    Source: www.emerils.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C
    MineralsNatrium, Chromium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. SHRIMP SALAD:

    2. 1/2 pound medium shrimp, peeled and deveined

    3. 1 teaspoon Rustic Rub

    4. 3 quarts water

    5. 1 lemon, halved

    6. 3 bay leaves

    7. 1 1/4 teaspoons salt plus a pinch

    8. 3 tablespoons Zatarainís Concentrated Crab & Shrimp Boil

    9. 1/4 cup chopped yellow onions

    10. 1 tablespoon chopped parsley

    11. 1/4 cup chopped celery

    12. 1/4 cup chopped green onions

    13. 2 tablespoons Creole or whole-grain mustard

    14. 3 tablespoons One-Egg Mayonnaise

    15. 1/8 teaspoon ground white pepper

    16. 2 large or 4 medium Boiled Artichokes, cooled

    17. 3 cups assorted salad greens

    18. 1 tablespoon olive oil

    19. Pinch of black pepper

    Instructions Jump to Ingredients ↑

    1. Season the shrimp with the rub. Pour the water into a large saucepan and add the juice of the lemon and the lemon shells, bay leaves, 1 teaspoon salt, and the crab and shrimp boil. Bring to a boil over high heat for 5 minutes. Add the shrimp and remove from the heat. Let sit for 2 minutes. With a slotted spoon, remove the shrimp. Let cool slightly.

    2. Coarsely chop the shrimp and mix together with the onions, parsley, celery, and green onions. Mix 1/4 teaspoon salt, the mustard, mayonnaise, and white pepper. Add to the shrimp mixture and mix well.

    3. To prepare the artichokes, lay each artichoke on its side on a cutting board. Evenly trim the base and cut off about 1 inch of the top. Sit the artichoke on its base, spread apart the outer leaves, and carefully remove and discard the center section, including the choke.

    4. Divide the shrimp salad into equal portions and spoon into the center of the artichokes.

    5. Toss the greens with a pinch of salt, the olive oil, and black pepper. Divide into equal portions and arrange on plates, Place the artichokes on top of the greens and refrigerate for at least 15 minutes or up to 1 hour.

    6. Serve chilled.

    7. Yield : 2 to 4 servings

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback