• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shrimp and Artichoke Salad

  • Recipe Submitted by on

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


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

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

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