| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Appetizers, Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp; raw in shells |
| 1 |
cn |
Artichoke hearts; 15 ozs |
|
|
Juice of 1 lemon |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
ts |
Fresh mint; finely chopped |
|
|
Or 1 teaspoon dried mint |
| 2 |
ts |
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
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”