Side Pannel
Shrimp and Artichoke Salad
Shrimp and Artichoke Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Low Fat, Seafood
Ingredients List
- 1 lb Shrimp; peeled & cleaned
- 1 c Chicken broth
- 1/2 c Dry white wine
- 14 oz Artichoke hearts; canned
- 2 Tomatoes; cut in eighths
- 1/2 c Black olives; halved
- 2 tb Fresh lemon juice
- 1/4 c Fresh parsley; chopped
- 1/4 ts Salt
- 1/8 ts Black pepper
- 6 Lettuce leaves
- 4 Green onions; chopped
Directions
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.
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.
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