Shrimp and Artichoke Salad

Name: Shrimp and Artichoke Salad
Yield: 6 portions
Ingredients: 2 pounds medium-size raw shrimp, shelled and deveined; 2 cups broccoli florets; 2 cans (8 ounces each) water-packed artichoke hearts, drained; 8 scallions (green onions), well rinsed, trimmed, and cut diagonally into ½-inch pieces; Salt, to taste; 8 scallions (green onions), well rinsed, trimmed, and cut diagonally into ½-inch pieces; 2 cups Sherry Mayonnaise; Freshly ground black pepper, to taste

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

Salt, to taste
2 pounds medium-size raw shrimp, shelled and deveined
2 cups broccoli florets

Main course
Gluten-free

Method

Bring 4 quarts of salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander.
Bring a second pot of salted water to a boil and drop in the broccoli florets. Cook until the stems are just tender, 3 to 5 minutes; do not overcook. Remove the florets from the water with a slotted