Shrimp And Artichoke Salad Recipe
Ingredients
| Artichokes | 4 Medium | |
| Lemon | 1 | |
| Medium | 1 1/4 Pound, unpeeled | |
| Water | 4 Cup (16 tbs) | |
| Ancho chile | 1 | |
| Boiling water | 1 Cup (16 tbs) | |
| 1/2 cup nonfat mayonnaise | ||
| 1/3 cup soft torn | ||
| Lime juice | 1 1/2 Teaspoon | |
| Olive oil | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
Directions
Wash artichokes by plunging up and down in cold water.
Cut off stem ends; trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
Rub top of each artichoke with lemon wedge to prevent discoloration.
Arrange artichokes in a vegetable steamer over boiling water.
Cover and steam 25 minutes or until almost tender.
Drain; let cool.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon and discard.
Chill artichokes thoroughly.
Peel and devein shrimp, leaving tails intact.
Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes or until done.
Drain well; rinse with cold water.
Chill.
Place ancho chile in boiling water.
Cover and let stand 1 hour or until softened.
Drain; remove and discard stem and seeds.
Chop chile, and place in container of an electric blender or food processor.
Add mayonnaise and next 4 ingredients; top with cover, and process until mixture is smooth, scraping sides of container occasionally.
Cover and chill at least 30 minutes.
Place an artichoke on each of 4 individual serving plates.
Spoon chilled chile mixture evenly into artichoke cavities.
Arrange shrimp around top of each artichoke.
Garnish with lemon slices, if desired.
Cut off stem ends; trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
Rub top of each artichoke with lemon wedge to prevent discoloration.
Arrange artichokes in a vegetable steamer over boiling water.
Cover and steam 25 minutes or until almost tender.
Drain; let cool.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon and discard.
Chill artichokes thoroughly.
Peel and devein shrimp, leaving tails intact.
Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes or until done.
Drain well; rinse with cold water.
Chill.
Place ancho chile in boiling water.
Cover and let stand 1 hour or until softened.
Drain; remove and discard stem and seeds.
Chop chile, and place in container of an electric blender or food processor.
Add mayonnaise and next 4 ingredients; top with cover, and process until mixture is smooth, scraping sides of container occasionally.
Cover and chill at least 30 minutes.
Place an artichoke on each of 4 individual serving plates.
Spoon chilled chile mixture evenly into artichoke cavities.
Arrange shrimp around top of each artichoke.
Garnish with lemon slices, if desired.
Chef
