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Emeril’s Shrimp and Artichoke Salad

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CATEGORY CUISINE TAG YIELD
Dairy Sami Good, Morning, America 4 Servings

INGREDIENTS

4 Whole artichokes; cleaned and stem removed
4 Lemons; cut in half
Water; to cover
3/4 c Extra-virgin olive oil
1/4 c Balsamic vinegar
1/4 c Chopped fresh mild herbs; see *
2 ts Minced garlic
Salt
Freshly ground black pepper
4 Dozen peeled and deveined medium shrimp; cooked
4 c Chiffonade baby greens
2 tb Grated Parmesan cheese
1 tb Chopped parsley
1 Sprig fresh thyme

INSTRUCTIONS

*fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.
In a stock pot, add the artichokes and lemons. Cover with water. Season the
water with salt and pepper. Bring the liquid to a boil and reduce to a
simmer. Submerge the artichokes in the water by laying a small cloth towel
over the artichokes in the pan. Continue to cook for 18 minutes or until
tender.
Remove the artichokes and place in a bowl of ice water for a couple of
minutes or until chilled. Drain and pat dry.
In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk
until incorporated. Season with salt and pepper. Season the artichokes with
salt and pepper.
Toss the greens and shrimp lightly with the vinaigrette. Season with salt
and pepper.
Hero: Mound a quarter of the greens and shrimp in the center of each
artichoke. Garnish the artichokes with the cheese, parsley and thyme
sprigs.
Yields: 4 servings
MC formatted & busted by Barb at Possum Kingdom using Buster 2.0d on
3/23/98
NOTES : A delicious salad from Emeril Lagasse to welcome spring. Airdate:
3/20/98:
Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,
1998

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