Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 6 med. artichokes or possibly 2 (9 ounce) pkg. frzn artichoke hearts
- Lemon juice
- 2 med. heads cauliflower or possibly 2 pkg. frzn
- 3 c. cooked shelled shrimp
- 2 c. extra virgin olive oil
- 1 c. wine vinegar
- 1/2 c. sliced purple onion
- 1 T dry parsley
- 2 T sugar
- 1 clove garlic, chopped
- 2 teaspoon salt
- 1 teaspoon dry thyme, crushed
- 1/8 teaspoon black pepper
Direcciones
- Trim stems and remove loose leaves from fresh artichokes. Cut 1 inch off tops, snip off sharp leaf tips. Cut each artichoke into 6 wedges. Brush. Cut edges with lemon juice. Cut fresh cauliflower into individual flowerets. Cook vegetables in boiling water in covered saucepan. Drain.Place vegetables and shrimp in a plastic bag, set in shallow pan. Mix remaining ingredients in a jar. Cover tightly. Shake well. Pour over vegetables and shrimp. Close bag. Chill overnight, turning bag occasionally. Drain. Serve arranged on a large platter with tomato wedges and 2 pkgs salami, rolled, if you like.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 12 servings | |
| Calories 413 | |
| Calories from Fat 329 | 80% |
| Total Fat 37.16g | 46% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 504mg | 21% |
| Potassium 312mg | 9% |
| Total Carbs 6.95g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.27g | 2% |
| Protein 13.55g | 22% |
