Artichoke Bottoms And Shrimp With Shallot Vinaigrette Recipe
Tagged in Fish And Seafoods
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Directions
Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes.
In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme.
In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and scallions and toss well.
Serve at room temperature or chilled.
Ingredients
- 1 pound large shrimp (about 24)
- Juice and pulp of 1 lime
- 1 tsp balsamic vinegar
- 2 tsp olive oil
- 2 shallots
- minced
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 8 artichoke bottoms
- quartered
- 6 large Swiss chard leaves
- chopped
- 2 scallions
- minced
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