Rating: 5 stars 4.7
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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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.

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  • 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

423 calories; protein 17.1g; carbohydrates 13.9g; fat 33g; cholesterol 186mg; sodium 690mg. Full Nutrition
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