Shrimp & Artichoke Hearts San Benedetto Style
Yield
8 servingsPrep
25 minCook
5 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
medium, raw in shells |
|
| 15 | ounces |
artichoke hearts
|
|
| 1 | each |
lemon juice
from 1 lemon |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
mint leaves
fresh, finely chopped, or 1 teaspoon dried mint |
*
|
| 2 | teaspoons |
italian parsley
finely chop |
|
| 1 | x |
salt
and hot pepper flakes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
medium, raw in shells |
|
| 433.5 | ml/g |
artichoke hearts
|
|
| 1 | each |
lemon juice
from 1 lemon |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
mint leaves
fresh, finely chopped, or 1 teaspoon dried mint |
*
|
| 1E+1 | ml |
italian parsley
finely chop |
|
| 1 | 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.
