Ingredients Jump to Instructions ↓


  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


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