Shrimp and Artichoke Salad is a fresh and tasty appetizer typical of Mediterranean cuisine. Fresh pink shrimp combine with primavera artichokes, creating a unique synergy of flavors. The court-bouillon with wine vinegar adds a tangy note and aroma to the preparation. The salad is seasoned with olive oil, lemon juice, salt, and freshly ground pepper. Perfect for a summer lunch or as a light appetizer.
Bring the court-bouillon to a boil and immerse the shrimp, letting them cook for about 10 minutes
Drain them, shell them, and set the tails aside
Meanwhile, wash the artichokes, remove the tough leaves, the spiny part, and the choke
With a sharp knife, cut the hearts of the artichokes into julienne and place them in acidulated water with a few drops of lemon to prevent discoloration
Drain and dry them with a clean cloth
Place the shrimp tails and artichokes on the serving plate; immediately season with salt, olive oil, pepper, and lemon juice
Gently mix and serve
This is an excellent appetizer: the slightly sour taste of raw artichokes balances perfectly with the rather sweet flavor of shrimp.
Italy
| Energi (kcal) | 27,31 |
| Kolhydrater (g) | 0,46 |
| varav socker (g) | 0,46 |
| Fett (g) | 0,95 |
| varav mättat fett (g) | 0,16 |
| Proteiner (g) | 4,23 |
| Rea (g) | 0,05 |
