Shrimp And Artichoke Hearts San Benedetto Style 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 the shrimp
and artichokes with the remaining ingredients and mix well. Ser at room
temperature.
Source from luhu.jp
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 the shrimp
and artichokes with the remaining ingredients and mix well. Ser at room
temperature.
Source from luhu.jp