Shrimp and artichoke hearts san benedetto sty

Yield: 8 Servings

Measure Ingredient
1 pounds Medium shrimp; raw in shells
1 can Artichoke hearts; 15 ozs
\N \N Juice of 1 lemon
2 tablespoons Extra virgin olive oil
2 teaspoons Fresh mint; finely chopped
\N \N Or 1 teaspoon dried mint
2 teaspoons Italian parsley; finely chop
\N \N Salt and hot pepper flakes -

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.

From Gemini's MASSIVE MealMaster collection at

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