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Fresh and Beautiful Shrimp SaladA web-exclusive recipe from Italian Cooking and Livingfrom The Magazine Italian Cooking & Living, August/September 2006
This is a fresh salad a great way to use the delightful end-of-summer produce. To save time, you can substitute pre-cooked shrimp from the frozen seafood section of your supermarket.
For the Salad:
1 artichoke
1 tbsp lemon juice
10 large shrimp
1/2 lemon, peeled and sliced
1/4 pound Grana Padano, shaved
For the Dressing:
3 spring parsley, chopped
1/2 glove garlic, minced
1 anchovy fillet, packed in oil, chopped
4 tbls extra-virgin olive oil
2 tbls vinegar
salt and freshly ground pepper
Clean the artichoke by removing the stem and the outer leaves. Cut the artichoke in half and remove the inedible, prickly choke. Thinly slice the rest of the artichoke and sprinkle with lemon juice to prevent browning. Set aside.
Bring a pot of water to a boil, add the shrimp and cook until pink. Drain the shrimp. In a bowl combine the shrimp with the artichoke, lemon slices and Grana.
Prepare the dressing: In a bowl combine the parsley, garlic and anchovy and stir well. Add to the shrimp, drizzle with the olive oil, vinegar, and season with salt and pepper. Toss well to coat and serve. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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