Shrimp & artichoke hearts san benedetto style

8 Servings

Ingredients

Quantity Ingredient
1 pounds Medium shrimp- raw in shells
15 ounces Can artichoke hearts
Juice of 1 lemon
2 tablespoons Extra virgin olive oil
2 teaspoons Fresh mint - fine chopped or
1 teaspoon Dried mint
2 teaspoons 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 ¼ 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@...

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