| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Essnce11 | 2 | servings | |
INGREDIENTS
| 1/2 | lb | Large shrimp; peeled, deveined, |
| ; and cooked | ||
| 2 | tb | Mayonnaise |
| Juice and chopped zest of 1 lemon | ||
| 1 | tb | Diced red pepper |
| 1 | tb | Diced shallots |
| 1 | tb | Chopped chives; plus |
| Extra Chopped chives; for garnish | ||
| 1 | ts | Chopped dill |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | Cooked artichokes | |
| Crusty French bread; sliced |
INSTRUCTIONS
Cut shrimp in thirds and toss in a bowl with mayonnaise, lemon juice and zest, red pepper, shallots, chives, dill, and salt and pepper to taste. Remove leaves and chokes from artichoke bottoms. Center the bottoms on plates and arrange some of leaves around in a pretty design. Fill bottoms with shrimp salad to overflowing. Sprinkle with extra chives and serve with bread. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2139 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 11-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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