Shrimp Baby Artichoke Salad Recipes

SHAVED ARTICHOKE SALAD WITH SHRIMP

Steps:

• Squeeze a lemon half into a bowl of cold water. Cut stems from artichokes and discard. Working with one artichoke at a time, pull off all the leaves and soft purple petals and discard. Using a sharp paring knife, trim any remaining green parts from the heart. Rub with the cut side of the remaining lemon half. Scoop out the fuzzy choke with a melon baller or spoon. Rub again with the lemon half. Place the artichoke heart in the lemon water to prevent discoloration while you trim the rest.
• Very thinly slice the artichoke hearts and immediately toss them in a bowl with 2 tablespoons oil, mint, salt and 1/8 teaspoon pepper.
• Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp and the remaining 1/8 teaspoon pepper. Cook, stirring occasionally, until the shrimp are pink, 3 to 4 minutes.
• Serve the shrimp with the artichokes and garnished with more mint, if desired.

SHRIMP, ARTICHOKE AND WHITE BEAN SALAD

Steps:

• Soak the beans overnight in water to cover. Drain, cover with fresh cold water and simmer for 20 minutes. Season with salt and pepper and continue cooking until tender (about 20 minutes more).
• Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil. Season to taste with salt and pepper and mix well. Remove the garlic cloves and pour the mixture over the beans while they are still warm. Add the tomatoes, toss and set aside.
• Meanwhile, trim the outer leaves from the artichokes. Cut off the stalks and slice off the tops, two-thirds down horizontally. Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes. Cut the artichokes into thin slices vertically. Add them to the water as you trim them, to stop them from turning brown.
• Heat oil in a skillet. Dry the artichoke slices in a salad spinner or with a kitchen towel. Add the artichokes and saute, turning from time to time until golden. Drain on paper towels.
• Cook the shrimp. Bring the wine, stock, bouquet garni, onion and salt and pepper to boil. Add the shrimp and cook for one to two minutes. Do not overcook them or they will be mushy. Cool, peel and chop them in half-inch pieces. Add to the beans and toss. Correct seasoning.
• To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges. Sprinkle with chives.

SHRIMP AND ARTICHOKE SALAD

Steps:

• Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
• When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
• Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

BABY ARTICHOKE SALAD

Steps:

• Toss all ingredients together in a large bowl and season with salt and pepper to taste.

ELEGANT SHRIMP AND ARTICHOKE SALAD

Steps:

• Prepare dips mix according to package directions. Combine prepared dip and cream cheese. Gently stir in shrimp, artichokes and bell pepper. Serve with cucumbers or French bread.

SHRIMP AND ARTICHOKE CASSEROLE

Steps:

• NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
• Preheat oven to 375 degrees.
• Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
• Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
• Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
• Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
• Bake at 375 degrees for 30 minutes.