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Recipe - Warm Shrimp Salad with Artichokes and Olives

July 09, 2003

  • 1 pound medium-size shrimp, peeled and deveined

  • 5 to 6 cups mixed fresh greens, washed and drained

  • 3/4 cup olive oil

  • Salt

  • 8 ounces green pea pods, trimmed

  • 4 artichoke hearts, quartered

  • 8 Kalamata olives, halved

  • 1/4 teaspoon dried red pepper flakes

  • 4 thin slices of red onion, broken into rings

  • 1/4 cup red wine vinegar

  • 2 tablespoons fresh dill, finely chopped

  • 3 tablespoons fresh chives, finely chopped

  • 4 lemon wedges


Peel and devein the shrimp; set aside. Arrange fresh greens on four dinner plates. Top with onion slices.

Heat olive oil in skillet and add the shrimp. Cook and stir about 30 seconds. Add pea pods, artichoke hearts, olives and red pepper flakes. Cook and stir about 1 1/2 minutes. Add the red wine vinegar and cook about 30 seconds. Remove from heat. Add dill and toss.

Spoon the shrimp and sauce over salad greens. Sprinkle with chives.

Serves 4.

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