| Print Shrimp and Artichoke Salad Recipe |  |
Shrimp and Artichoke Salad
Ingredients:
| 1/2 Cup Dry White Wine |
| 6 Lettuce (optional) |
| 1/4 Teaspoon Salt to taste ; |
| 1 Cup Chicken Broth unsaltd |
| 1/8 Teaspoon Pepper (optional) |
| 4 Green Onions chopped (up to 3) |
| 1/2 Cup Black Olives halved |
| 2 Tablespoons Fresh Lemon Juice or |
| 1/4 Cup Fresh Parsley chopped |
| 1 Pound Shrimp peeled & |
| 14 Ounces Hearts Artichokes canned |
| 2 Tomatoes cut in eighths |
Directions:
1. Place shrimp, broth and white wine in saucepan.
2. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling.
3. Remove from heat. Let shrimp cool in cooking liquid.
4. Remove shrimp from liquid. Discard liquid. (I would freeze for later use as soup or chowder 'broth').
5. Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.
6. Whisk Oil, lemon juice, parsley, salt and pepper in small bowl.
7. Pour over shrimp mixture, toss to mix. Refrigerate, covered, at least 3 hours or overnight.
8. To serve; line a large bowl with lettuce and spoon in shrimp mixture.
2. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling.
3. Remove from heat. Let shrimp cool in cooking liquid.
4. Remove shrimp from liquid. Discard liquid. (I would freeze for later use as soup or chowder 'broth').
5. Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.
6. Whisk Oil, lemon juice, parsley, salt and pepper in small bowl.
7. Pour over shrimp mixture, toss to mix. Refrigerate, covered, at least 3 hours or overnight.
8. To serve; line a large bowl with lettuce and spoon in shrimp mixture.