San Benedetto Style Shrimp and Artichoke Hearts |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe is in response to a request. I found it in a Christmas memories book of recipes by Master Chefs. This is by Edward Giobbi Ingredients:
1 lb medium raw shrimp, in shells |
1 (15 ounce) can artichoke hearts |
1 lemon, juice of |
2 tablespoons extra virgin olive oil |
2 teaspoons fine chopped fresh mint or 1 teaspoon dried mint |
2 teaspoons fine chopped italian parsley |
salt |
hot pepper flakes or fresh ground pepper |
Directions:
1. Cook shrimp in boiling water for 3 to 5 minutes, or till pink and just firm to touch.
2. Drain and cool.
3. When cool shell and devein.
4. Slice shrimp into pieces about 1/4 inch thick and set aside.
5. Drain artichoke hearts and chop into pieces no coarser than rough cut breadcrumbs.
6. Combine shrimp and artichokes with the remaining ingredients and mix well.
7. Serve at room temperature as part of an antipasto tray or with crackers.
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