Shrimp & artichoke hearts san benedetto style
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp- raw in shells |
| 15 | ounces | Can artichoke hearts |
| Juice of 1 lemon | ||
| 2 | tablespoons | Extra virgin olive oil |
| 2 | teaspoons | Fresh mint - fine chopped or |
| 1 | teaspoon | Dried mint |
| 2 | teaspoons | Italian parsley finely chopped |
| Salt and hot pepper flakes to taste | ||
Directions
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 artichoke hearts and chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp and artichokes with the remaining ingredients and mix well. Serve at room temperature.
Posted on rec.food.recipes by DI2@...