It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Shrimp And Artichoke Salad
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- #46897
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound shrimp, peeled and cleaned
1 cup chicken broth
1/2 cup dry white wine
1 can (14 ounce size) artichoke hearts, canned
2 tomatoes, cut in eighths
1/2 cup black olives, halved
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
6 lettuce leaves
4 green onions, chopped
directions
Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; the shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid.
Remove shrimp from liquid. Discard liquid (Can freeze for later use as soup or chowder "broth").
Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.
Whisk oil, lemon juice, parsley, salt and pepper in small bowl. Pour over shrimp mixture and toss to mix. Refrigerate, covered, at least 3 hours or overnight.
To serve, line a large bowl with lettuce and spoon in shrimp mixture. Garnish with green onion.
added by
KarisKitchen
nutrition data
Nutritional data has not been calculated yet.
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