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Shrimp & Artichoke Hearts San Benedetto Style

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YIELD

8 servings

PREP

25 min

COOK

5 min

READY

30 min

Ingredients

1 453.6
POUND G SHRIMP
medium, raw in shells
15 433.5
OUNCES ML/G ARTICHOKE HEARTS
1 1
EACH EACH LEMON JUICE
from 1 lemon
2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
2 1E+1
TEASPOONS ML MINT LEAVES
fresh, finely chopped, or 1 teaspoon dried mint *
2 1E+1
TEASPOONS ML ITALIAN PARSLEY
finely chop
1 1
X X SALT
and hot pepper flakes *

Directions

Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch.

Drain at once; when cool, shell and devein them.

Slice the shrimp into pieces about ¼ inch thick and set aside.

Drain the artich hearts and chop into pieces no coarser than rough-cut breadcrumbs.

Combine the shrimp and artichokes with the remaining ingredients and mix well.

Ser at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 96 37% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 146mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 25g
Vitamin A 6% Vitamin C 11%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
 

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