🫙 From the Spice Rack
Gazpacho Shrimp and Artichoke Salad
2 tb Vinega 1 ts Black peppercorns 4 md Artichokes,rinsed 1 lb Shelled cooked tiny shrimp
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Ingredients8 items
Ingredients
- 2tbsp vinega
- 1tsp black peppercorns
- 4medium artichokes,rinsed
- 1lbshelled cooked tiny shrimp
- 1/4cup white wine vinega
- 1garlic clove,minced/presse
- 1tbsp minced green onion
- 1tbsp minced celery
Directions
- 1
2 tb Vinega 1 ts Black peppercorns 4 md Artichokes,rinsed 1 lb Shelled cooked tiny shrimp Salt -----------------------------CILANTRO DRESSIN
- 2
Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf ti
- 3
Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes
- 4
use warm or chilled
- 5
Pull out tiny, thorn-tipped center leaves
- 6
with a spoon, scoop out fuzzy centers
- 7
Set artichokes upright on plates, flaring leaves slightly
- 8
Mix shrimp with dressing