Shrimp And Artichoke Salad Recipe
Ingredients
| Seasoning mix | ||
| Dry mustard | 1 3/4 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Onion powder | 1 1/4 Teaspoon | |
| 1 1/4 teaspoons dried sweet basil leaves | ||
| Garlic powder | 1 Teaspoon | |
| Oregano leaves | 1 Teaspoon, dried | |
| Sweet paprika | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Creamy dressing | ||
| 1 cup nonfat mayonnaise | ||
| 5 ounces evaporated skim milk | ||
| 1/2 cup nonfat cottage cheese | ||
| 1/2 cup nonfat cream cheese | ||
| Artificial sweetener | 2 Tablespoon | |
| Artichokes | 4 Large | |
| Sesame seeds | 1/4 Cup (16 tbs) | |
| 1 pound medium headless shrimp, peeled | ||
| 3/4 cup defatted seafood stock | ||
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Onions | 1/2 Cup (16 tbs), finley diced | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| 1/2 cup finely chopped green cabbage | ||
| Green bell peppers | 1/2 Cup (16 tbs), finley diced | |
| Red bell peppers | 1/2 Cup (16 tbs), finley diced | |
| Yellow bell peppers | 1/4 Cup (16 tbs), finley diced | |
Directions
Combine the seasoning mix ingredients in a small bowl.
Combine the dressing ingredients in a blender and process until smooth and creamy.
Refrigerate until needed.
Place an 8 quart pot of lightly salted water over high heat and add the artichokes.
Cover and cook until the artichokes are tender, about 30 to 35 minutes.
Drain the artichokes and let them cool.
Meanwhile, place a small skillet, preferably nonstick, over high heat and add the sesame seeds.
Cook, shaking the skillet occasionally, until the seeds start to pop and turn brown, about 3 to 4 minutes.
Remove from the heat and set aside.
Cut the shrimp into 1/2-inch pieces, and sprinkle them with 2 teaspoons of the seasoning mix.
Place a 10-inch skillet over high heat, and add 1/2 cup of the seafood stock, bring it to a boil, and add the seasoned shrimp.
Cover and cook until the shrimp start to turn pink and plump, about 3 to 5 minutes.
Remove the skillet from the heat and let the shrimp steam for 3 minutes, then remove the cover and let them cool.
When the artichokes are cool, remove their leaves and, using a teaspoon, scrape the meat from all the leaves.
Discard the leaves.
Remove all the fiber, or the "choke" from the artichoke bottoms and dice the meat into bite size pieces.
Peel and dice the stems.
Drain the cooked shrimp, reserving the liquid, and place them in a large bowl along with the artichoke meat, diced artichoke bottoms and stems, toasted seeds, the other vegetables, and the remaining seasoning mix, and toss to mix.
Measure the liquid in which the shrimp were cooked and add enough stock to equal 1/2 cup plus 1 tablespoon.
Stir the stock into the dressing, add the remaining seasoning mix, pour the dressing over the salad, and mix until completely blended.
Combine the dressing ingredients in a blender and process until smooth and creamy.
Refrigerate until needed.
Place an 8 quart pot of lightly salted water over high heat and add the artichokes.
Cover and cook until the artichokes are tender, about 30 to 35 minutes.
Drain the artichokes and let them cool.
Meanwhile, place a small skillet, preferably nonstick, over high heat and add the sesame seeds.
Cook, shaking the skillet occasionally, until the seeds start to pop and turn brown, about 3 to 4 minutes.
Remove from the heat and set aside.
Cut the shrimp into 1/2-inch pieces, and sprinkle them with 2 teaspoons of the seasoning mix.
Place a 10-inch skillet over high heat, and add 1/2 cup of the seafood stock, bring it to a boil, and add the seasoned shrimp.
Cover and cook until the shrimp start to turn pink and plump, about 3 to 5 minutes.
Remove the skillet from the heat and let the shrimp steam for 3 minutes, then remove the cover and let them cool.
When the artichokes are cool, remove their leaves and, using a teaspoon, scrape the meat from all the leaves.
Discard the leaves.
Remove all the fiber, or the "choke" from the artichoke bottoms and dice the meat into bite size pieces.
Peel and dice the stems.
Drain the cooked shrimp, reserving the liquid, and place them in a large bowl along with the artichoke meat, diced artichoke bottoms and stems, toasted seeds, the other vegetables, and the remaining seasoning mix, and toss to mix.
Measure the liquid in which the shrimp were cooked and add enough stock to equal 1/2 cup plus 1 tablespoon.
Stir the stock into the dressing, add the remaining seasoning mix, pour the dressing over the salad, and mix until completely blended.
Chef
