Gazpacho Shrimp & Artichoke Salad
Yield
4 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vinegar
|
|
| 1 | teaspoon |
black peppercorns
|
|
| 4 | medium |
artichokes
rinsed |
*
|
| 1 | pound |
shrimp
tiny, shelled, cooked |
|
| 1 | x |
salt
|
*
|
| Cilantro dressing | |||
| 3 | tablespoons |
olive oil
|
|
| ¼ | cup |
white wine vinegar
|
|
| 1 | each |
garlic cloves
minced, pressed |
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
celery
minced |
|
| 1 | small |
tomatoes
firm, ripe, finely chopped |
|
| 1 | small |
avocados
peeled, pitted, diced |
*
|
| 1 | tablespoon |
cilantro
minced fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vinegar
|
|
| 5 | ml |
black peppercorns
|
|
| 4 | medium |
artichokes
rinsed |
*
|
| 453.6 | g |
shrimp
tiny, shelled, cooked |
|
| 1 | x |
salt
|
*
|
| Cilantro dressing | |||
| 45 | ml |
olive oil
|
|
| 59 | ml |
white wine vinegar
|
|
| 1 | each |
garlic cloves
minced, pressed |
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 15 | ml |
celery
minced |
|
| 1 | small |
tomatoes
firm, ripe, finely chopped |
|
| 1 | small |
avocados
peeled, pitted, diced |
*
|
| 15 | ml |
cilantro
minced fresh |
|
Directions
In a 4 to 5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling.
Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips.
Boil artichokes gently, covered, until bottoms are tender when pierced, 25 to 30 minutes.
Drain; use warm or 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.
