Esta es una exhibición prevé de cómo se va ver la receta de 'Gazpacho Shrimp And Artichoke Salad' imprimido.

Receta Gazpacho Shrimp And Artichoke Salad
by Global Cookbook

Gazpacho Shrimp And Artichoke Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 Tbsp. Vinegar
  • 1 tsp Black peppercorns
  • 4 med Artichokes,rinsed
  • 1 lb Shelled cooked tiny shrimp Salt
  • 3 Tbsp. Extra virgin olive oil
  • 1/4 c. White wine vinegar
  • 1 x Garlic clove,chopped/pressed
  • 1 Tbsp. Chopped green onion
  • 1 Tbsp. Chopped celery
  • 1 sm Hard-ripe tomato,finely minced
  • 1 sm Avacado,peeled/pitted/diced
  • 1 Tbsp. Chopped fresh cilantro

Direcciones

  1. In a 4-5 qt pan, bring 2 qts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even with bases, cut off top third of each, and trim off remaining thorny leaf tips.
  2. Boil artichokes gently, covered, till bottoms are tender when pierced, 25-30 min. Drain; use hot or possibly chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly.
  3. Mix shrimp with dressing; spoon equally into artichokes. Season with salt.
  4. CILANTRO DRESSING***
  5. Mix all ingredients.