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Shrimp And Artichoke Salad

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  Artichokes 4 Medium
  Lemon wedge 1
  Unpeeled fresh shrimp 1 1⁄4 Pound (Medium Size)
  Water 4 Cup (64 tbs)
  Ancho chile 1
  Boiling water 1 Cup (16 tbs)
  Nonfat mayonnaise 1⁄2 Cup (8 tbs)
  Lime juice 1 1⁄2 Teaspoon
  Olive oil 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced

Wash artichokes by plunging up and down in cold water.
Cut off stem ends; trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
Rub top of each artichoke with lemon wedge to prevent discoloration.
Arrange artichokes in a vegetable steamer over boiling water.
Cover and steam 25 minutes or until almost tender.
Drain; let cool.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon and discard.
Chill artichokes thoroughly.
Peel and devein shrimp, leaving tails intact.
Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes or until done.
Drain well; rinse with cold water.
Place ancho chile in boiling water.
Cover and let stand 1 hour or until softened.
Drain; remove and discard stem and seeds.
Chop chile, and place in container of an electric blender or food processor.
Add mayonnaise and next 4 ingredients; top with cover, and process until mixture is smooth, scraping sides of container occasionally.
Cover and chill at least 30 minutes.
Place an artichoke on each of 4 individual serving plates.
Spoon chilled chile mixture evenly into artichoke cavities.
Arrange shrimp around top of each artichoke.
Garnish with lemon slices, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1028 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.6%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 861.8 mg287.3%

Sodium 2547.7 mg106.2%

Total Carbohydrates 103 g34.4%

Dietary Fiber 35.4 g141.8%

Sugars 14.4 g

Protein 137 g273.2%

Vitamin A 91.5% Vitamin C 147.8%

Calcium 58.2% Iron 128.3%

*Based on a 2000 Calorie diet


Shrimp And Artichoke Salad Recipe