San Benedetto Style Shrimp and Artichoke Hearts
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 lb medium raw shrimp, in shells
- 1 (15 ounce) can artichoke hearts
- 1 lemon, juice of
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fine chopped of fresh mint or 1 teaspoon dried mint
- 2 teaspoons fine chopped Italian parsley
- salt
- hot pepper flakes or fresh ground pepper
directions
- Cook shrimp in boiling water for 3 to 5 minutes, or till pink and just firm to touch.
- Drain and cool.
- When cool shell and devein.
- Slice shrimp into pieces about 1/4 inch thick and set aside.
- Drain artichoke hearts and chop into pieces no coarser than rough cut breadcrumbs.
- Combine shrimp and artichokes with the remaining ingredients and mix well.
- Serve at room temperature as part of an antipasto tray or with crackers.
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RECIPE SUBMITTED BY
TammieV
United States