Shrimp and Artichoke Salad

Shrimp and Artichoke Salad

Recipe By : Family Circle, 6/24/97

6 Preparation Time :

Categories : Entree Low-Fat

Salads Seafood

Amount Measure Ingredient -- Preparation Method -- -- --

1 lb shrimp -- peeled & cleaned

1 c chicken broth

1/2 c dry white wine

14 oz artichoke hearts -- canned

2 each tomatoes -- cut in eighths

1/2 c black olives -- halved

2 tbsp fresh lemon juice

1/4 c fresh parsley -- chopped

1/4 tsp salt

1/8 tsp black pepper

6 ea lettuce leaves

4 ea green onions -- chopped

Place shrimp, broth and white wine in saucepan. Bring to boiling over

low heat; shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid.

Remove shrimp from liquid. Discard liquid. (I would freeze for later

use as soup or chowder 'broth'.) Combine shrimp, artichoke hearts,

tomato and olives in medium-size bowl. Whisk Oil, lemon juice, parsley, salt and pepper in small bowl. Pour

over shrimp mixture, toss to mix. Refrigerate, covered, at least 3

hours or overnight.

To serve; line a large bowl with lettuce and spoon in shrimp mixture. Garnish with green onion. - - - - - - - - - - - - - - - - - -