A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great.

Inga
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.

    Advertisement
  • Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.

  • In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.

  • Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.

  • Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

Nutrition Facts

422.7 calories; 17.1 g protein; 13.9 g carbohydrates; 186 mg cholesterol; 690 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2003
This looks better than it tastes but it was pretty good. Next time I would use a little less dressing and make sure you get artichoke bottoms not hearts. Read More
(20)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/13/2003
This looks better than it tastes but it was pretty good. Next time I would use a little less dressing and make sure you get artichoke bottoms not hearts. Read More
(20)
Rating: 5 stars
07/15/2003
delicious and fun to make. The colors ar great also. Just a delightful summer salad! Read More
(13)
Rating: 4 stars
07/09/2006
I little on the bland side but overall good. Very pretty. I followed the previous reviewers advice and cut back on the dressing and it worked out well. It's a great way to use up leftover shrimp from a party or recipe. Read More
(3)
Advertisement
Rating: 5 stars
04/19/2015
I served this salad to seven guests and everyone raved about it. One person even commented (without knowing the.name of the recipe) that "it seems so French." I cooked the asparagus and shrimp the night before and chilled them then chilled the whole salad a few hours before serving. With the mayonnaise base that's the safest way to serve and it tastes great chilled. I made another 5-star Allrecipe dish as the main course but the salad was the dark horse winner. Read More
(2)
Rating: 5 stars
08/11/2012
This was soooo good. I made it to use as sides for my lunches last week but instead I ate it all at one time. Make sure you let it sit in the fridge for a bit before you eat it though - tastes so much better! Read More
(2)
Rating: 5 stars
07/06/2013
We really liked this! I thought it was going to be bland but it ended up being a nice light flavor that was very much enjoyed. Was even great the next day! The directions made for a beautiful presentation. I'll be making this again! Thank you. Read More
Advertisement
Rating: 5 stars
09/02/2018
A Weightwatchers dream recipe. Read More