Shrimp & artichoke hearts san benedetto style
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Shrimp & artichoke hearts san benedetto style
  Shrimp    Artichoke    Appetizers    Fish  
Last updated 6/12/2012 1:22:52 AM. Recipe ID 55693. Report a problem with this recipe.
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      Title: Shrimp & artichoke hearts san benedetto style
 Categories: Appetizers, Fish
      Yield: 8 Servings
 
      1 lb Medium shrimp- raw in shells
     15 oz Can artichoke hearts
           Juice of 1 lemon
      2 tb Extra virgin olive oil
      2 ts Fresh mint - fine chopped or
      1 ts Dried mint
      2 ts Italian parsley
           - finely chopped
           Salt and hot pepper flakes
           - to taste
 
  Cook the shrimp in boiling water for 3 to 5 minutes, or until pink
  and just firm to the touch.  Drain at once; when cool, shell and
  devein them. Slice the shrimp into pieces about 1/4 inch thick and
  set aside. Drain the artichoke hearts and chop into pieces no coarser
  than rough-cut breadcrumbs.  Combine the shrimp and artichokes with
  the remaining ingredients and mix well. Serve at room temperature.
  
  Posted on rec.food.recipes by DI2@delphi.com
 




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Recipe ID 55693 (Apr 03, 2005)

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