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Rating: 5/5 (1 vote cast)

Meal Type: Beverage
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 131
% Daily Value**
Total Fat 2g
3%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 108mg
36%
Sodium 691mg
29%
Total Carbohydrate 14g
5%
Dietary Fiber 7g
27%
Sugars 3g
Protein 13g
Vitamin A  208%Vitamin C  78%
Calcium  15%Iron  19%
Potassium  17%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Shrimp and Artichoke Salad

Date Added: June 11, 2009

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
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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.

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Dietary Notes:
This recipe is low-fat with 2g per serving and low-saturated fat with 0.17g per serving

This recipe is high in Vitamin A with 208% of your daily recommended intake per serving. This recipe is high in Vitamin C with 78% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Tomato, MSG, Poultry, Sulfites, Spring Onion, Shrimp, Fructose Malabsorption, Onion allergies.
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