Side Pannel
Shrimp and Artichoke Hearts San Benedetto Sty
Shrimp and Artichoke Hearts San Benedetto Sty
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Seafood
Ingredients List
- 1 lb Medium shrimp; raw in shells
- 1 cn Artichoke hearts; 15 ozs
- Juice of 1 lemon
- 2 tb Extra virgin olive oil
- 2 ts Fresh mint; finely chopped
- Or 1 teaspoon dried mint
- 2 ts Italian parsley; finely chop
- Salt and hot pepper flakes -
Directions
Recipe by: Christmas Memories with Recipes (Edward Giobbi) Cook the shrimp
in boiling water for 3 to 5 minutes, or until pink and just firm to the
touch. Drain at once; when cool, shell and devein them. Slice the shrimp
into pieces about 1/4 inch thick and set aside. Drain the artich hearts and
chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp
and artichokes with the remaining ingredients and mix well. Ser at room
temperature.
in boiling water for 3 to 5 minutes, or until pink and just firm to the
touch. Drain at once; when cool, shell and devein them. Slice the shrimp
into pieces about 1/4 inch thick and set aside. Drain the artich hearts and
chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp
and artichokes with the remaining ingredients and mix well. Ser at room
temperature.
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