Artichoke And Shrimp Pasta Salad - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: 9-oz packages frozen,
2: Egg yolks,
-artichoke hearts,
2 tbsp: Minced shallot,
1 1/2 lbs: Cooked medium shrimp, peeled
1 cup: Olive oil,
-and deveined,
1/2 cup: Vegetable oil,
1/2 cup: Red wine vinegar,
Salt & freshly ground pepper,
1/4 cup: Dijon mustard,
1 lbs: Medium pasta shells, freshly
1/4 cup: Snipped fresh chives,
-cooked and slightly cooled,
Directions:
Cook artichoke hearts according to package directions. Drain and
place in large bowl. Add shrimp.
Combine vinegar, mustard, chives, yolks and shallot in blender or
processor. With machine running, gradually add both oils in thin
stream. Season with salt and pepper. Pour over artichoke hearts and
shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally.
Add pasta shells and toss thoroughly. Cover and refrigerate until
well chilled. (Can be made 1 day ahead.) Serve cold.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp
place in large bowl. Add shrimp.
Combine vinegar, mustard, chives, yolks and shallot in blender or
processor. With machine running, gradually add both oils in thin
stream. Season with salt and pepper. Pour over artichoke hearts and
shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally.
Add pasta shells and toss thoroughly. Cover and refrigerate until
well chilled. (Can be made 1 day ahead.) Serve cold.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Source from luhu.jp