Shrimp And Artichoke Hearts San Benedetto Sty
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Appetizers, Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Medium shrimp, raw in shells |
| 1 | Artichoke hearts, 15 ozs | |
| Juice of 1 lemon | ||
| 2 | T | Extra virgin olive oil |
| 2 | t | Fresh mint, finely chopped |
| Or 1 teaspoon dried mint | ||
| 2 | t | Italian parsley, finely chop |
| Salt and hot pepper flakes – |
INSTRUCTIONS
Recipe by: Christmas Memories with Recipes (Edward Giobbi) Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch. Drain at once; when cool, shell and devein them. Slice the shrimp into pieces about 1/4 inch thick and set aside. Drain the artich hearts and chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp and artichokes with the remaining ingredients and mix well. Ser at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 17.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g