| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Fish, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vinegar |
| 1 |
ts |
Black peppercorns |
| 4 |
md |
Artichokes,rinsed |
| 1 |
lb |
Shelled cooked tiny shrimp |
|
|
Salt |
| 3 |
tb |
Olive oil |
| 1/4 |
c |
White wine vinegar |
| 1 |
|
Garlic clove,minced/pressed |
| 1 |
tb |
Minced green onion |
| 1 |
tb |
Minced celery |
| 1 |
sm |
Firm-ripe tomato,finely chopped |
| 1 |
sm |
Avacado,peeled/pitted/diced |
| 1 |
tb |
Minced fresh cilantro |
INSTRUCTIONS
CILANTRO DRESSING
In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even
with bases, cut off top third of each, and trim off remaining thorny leaf
tips.
Boil artichokes gently, covered, until bottoms are tender when pierced,
25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped
center leaves; with a spoon, scoop out fuzzy centers. Set artichokes
upright on plates, flaring leaves slightly.
Mix shrimp with dressing; spoon equally into artichokes. Season with salt.
*** CILANTRO DRESSING ***
Mix all ingredients.
Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams
saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams
cholesterol.
~ Janet Lauck, Fresno, California.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”