Shrimp & Artichoke Hearts San Benedetto Sty Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Medium shrimp, raw in shells
1 can: Artichoke hearts, 15 ozs
Juice of 1 lemon,
2 tbsp: Extra virgin olive oil,
2 tsp: Fresh mint, finely chopped
Or 1 teaspoon dried mint,
2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp