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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables, Eggs, Grains Pastas and, Salads, Seafood – e, Vegetables 8 Servings

INGREDIENTS

9 oz Artichoke hearts, quartered
2/3 lb Shrimp, cooked peeled
1/4 c Red wine vinegar
2 T Dijon mustard
2 T Fresh chives, chopped
1 Whole egg yolk
1 T Shallots, minced
1/2 c Canola oil
Pepper, to taste
1/2 lb Pasta shells, cooked
1/4 c Pine nuts

INSTRUCTIONS

Place artichoke hearts and shrimp in large bowl.  Combine vinegar,
mustard, chives, egg yolk and shallots in food  processor or blender.
Puree.. Gradually add oil in a thin stream  while machine is running.
Season to taste with pepper.  Add cooked pasta to shrimp and
artichokes. Pour dressing mixture over  pasta, shrimp and artichokes
and mix gently but thoroughly. Cover and  refrigerate at least 3 hours.
(Can be made up to one day ahead to this  point).  Stir in sunflower
seeds just before serving.  Recipe by: Dining by Fireflies, The Junior
League of Charlotte, NC  Posted to MC-Recipe Digest V1 #625 by Sharon
<jouet@mindspring.com>  on May 30, 1997

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients)
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Calories: 204
Calories From Fat: 155
Total Fat: 17.7g
Cholesterol: 70.1mg
Sodium: 293.1mg
Potassium: 198.6mg
Carbohydrates: 5.1g
Fiber: 2g
Sugar: <1g
Protein: 7.4g


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