Gazpacho Shrimp And Artichoke Salad Recipe
Servings: 4
Ingredients
- 2 Tbsp. Vinegar
- 1 tsp Black peppercorns
- 4 med Artichokes,rinsed
- 1 lb Shelled cooked tiny shrimp Salt
- 3 Tbsp. Extra virgin olive oil
- 1/4 c. White wine vinegar
- 1 x Garlic clove,chopped/pressed
- 1 Tbsp. Chopped green onion
- 1 Tbsp. Chopped celery
- 1 sm Hard-ripe tomato,finely minced
- 1 sm Avacado,peeled/pitted/diced
- 1 Tbsp. Chopped fresh cilantro
Directions
- In a 4-5 qt pan, bring 2 qts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even with bases, cut off top third of each, and trim off remaining thorny leaf tips.
- Boil artichokes gently, covered, till bottoms are tender when pierced, 25-30 min. Drain; use hot or possibly chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly.
- Mix shrimp with dressing; spoon equally into artichokes. Season with salt.
- *** CILANTRO DRESSING***
- Mix all ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 91 | 75% |
| Total Fat 10.32g | 13% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 167mg | 5% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.58g | 0% |
| Protein 1.53g | 2% |
