Shrimp & Artichoke Hearts San Benedetto Style Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Medium shrimp- raw in shells,
15 ounce: Can artichoke hearts,
Juice of 1 lemon,
2 tbsp: Extra virgin olive oil,
2 tsp: Fresh mint, fine chopped or
1 tsp: Dried mint,
2 tsp: Italian parsley finely chopped,
Salt and hot pepper flakes to taste,
Directions:
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 artichoke hearts and chop into pieces no coarser
than rough-cut breadcrumbs. Combine the shrimp and artichokes with
the remaining ingredients and mix well. Serve at room temperature.
Posted on rec.food.recipes by DI2@delphi.com
Source from luhu.jp
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 artichoke hearts and chop into pieces no coarser
than rough-cut breadcrumbs. Combine the shrimp and artichokes with
the remaining ingredients and mix well. Serve at room temperature.
Posted on rec.food.recipes by DI2@delphi.com
Source from luhu.jp