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Shrimps and Artichoke Vinaigrette


Chill thoroughly
2 (15-ounce) cans artichoke hearts, drained and halved
1 1/2 pounds cooked, peeled medium shrimp Beat together or combine in blender
1 egg
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup wine vinegar ( I use rice vinegar)
2 tbsp Dijon mustard
2 tbsp chopped chives
2 tbsp minced scallions or onions
1/2 tsp salt
1/2 tsp sugar
Dash pepper

Marinate shrimp and antichokes in dressing at least 6 hours When ready to serve, let guests spear a shrimp and an artichoke hearts on a pick.


Author: Lorraine Carruthers

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