| 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 |
tb |
Dijon mustard |
| 2 |
tb |
Fresh chives, chopped |
| 1 |
|
Whole egg yolk |
| 1 |
tb |
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
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