Shrimp & artichoke hearts san benedetto sty
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp; raw in shells |
| 1 | can | Artichoke hearts; 15 ozs |
| Juice of 1 lemon | ||
| 2 | tablespoons | Extra virgin olive oil |
| 2 | teaspoons | Fresh mint; finely chopped |
| Or 1 teaspoon dried mint | ||
| 2 | teaspoons | Italian parsley; finely chop |
| Salt and hot pepper flakes - | ||
Directions
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 ¼ 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.