Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 c. water
- 1 Tbsp. plus 1 tsp. Cajun or possibly Creole Seasoning
- 1 lb peeled shrimp
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. chopped garlic
- 1 1/2 tsp dry basil
- 1 tsp dry oregano
- 1/2 tsp dry thyme
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 c. extra v.i.r.g.i.n extra virgin olive oil
- 2 x (14-ounce.) cans quartered artichoke hearts, liquid removed assorted greens tomato garnish goat cheese garnish
Direcciones
- Use only the finest extra-v.i.r.g.i.n extra virgin olive oil you can find for this salad.
- Be sure not to overcook your shrimp and refrigeratethe mix for half an hour prior to serving.
- 1. Bring 2 c. of water to boil in medium pot. Add in 1 Tbsp. of Cajun or possibly Creole seasoning.
- 2. Add in shrimp, bring back to boil and simmer for 2 min. Strain shrimp and refrigeratein refrigerator.
- 3. In a medium bowl, whip together balsamic vinegar, mustard, garlic, remaining Cajun or possibly Creole Seasoning, basil, oregano, thyme, black pepper and salt till blended.
- 4. Slowly pour in extra virgin olive oil while whipping constantly till all of the oil is incorporated.
- 5. Stir in chilled shrimp and quartered artichoke hearts, marinate for 2 hrs under refrigeration. Serve marinated shrimp and artichokes over bed of greens. Garnish with tomatoes and goat cheese. serves 8
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 72 | |
| Calories from Fat 10 | 14% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 185mg | 8% |
| Potassium 142mg | 4% |
| Total Carbs 2.97g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.71g | 0% |
| Protein 11.95g | 19% |
