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Close Topic OptionsShrimp And Artichoke Hearts San Benedetto Style
- Culture, Family, Travel, Consumer Reviews - Posted: 25th Dec, 2006 - 9:03pm
Posts: 1 - Views: 114
Archived Recipe: AppetizersPost Date: 25th Dec, 2006 - 9:03pm / Post ID: #
Shrimp And Artichoke Hearts San Benedetto Style
Recipe name:
Shrimp And Artichoke Hearts San Benedetto Style 
Recipe category:
Appetizers
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Recipe detials: Shrimp and Artichoke Hearts San Benedetto Style
1 lb Medium shrimp; raw in shells 1 cn Artichoke hearts; 15 ozs Juice of 1 lemon 2 tb Extra virgin olive oil 2 ts Fresh mint; finely chopped Or 1 teaspoon dried mint 2 ts Italian parsley; finely chop Salt and hot pepper flakes - Recipe by: Christmas Memories with Recipes (Edward Giobbi) 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 1/4 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. |
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TOPIC: Shrimp And Artichoke Hearts San Benedetto Style