Shrimp and Artichoke Salad

Name: Shrimp and Artichoke Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Ingredients: 24 medium-size shrimp, about 1 pound; 16 bottled artichoke bottoms, packed in oil; 2 tablespoons finely chopped Italian parsley; 1 teaspoon finely minced garlic; 1 cup olive oil; 1/4 cup freshly squeezed lemon juice

By Craig Claiborne

Updated Oct. 11, 2023

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: 4(19)
Comments: Read comments

Featured in: A Seven-Course Feast of Fish

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:10 servings

24medium-size shrimp, about 1 pound
16bottled artichoke bottoms, packed in oil
2tablespoons finely chopped Italian parsley
1teaspoon finely minced garlic
1cup olive oil
¼cup freshly squeezed lemon juice

Ingredient Substitution Guide

Preparation

Step 1
Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
Step 2
When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
Step 3
Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.