Shrimp & Artichoke Hearts San Benedetto Sty

This refreshing Italian-style dish highlights the delicate sweetness of medium shrimp paired with the earthy tang of artichoke hearts. Tossed with extra virgin olive oil, bright lemon juice, and a blend of fresh mint and parsley, it creates a harmonious balance of flavors. The texture is a delightful mix of tender seafood and chewy artichoke pieces. Perfect for a light summer lunch, a quick weeknight dinner, or as a sophisticated appetizer served at room temperature. It&# 226;ÂÂs simple to prepare using pantry staples and fresh herbs, making it an easy yet elegant option that brings home-style Italian comfort to your table without requiring complex cooking techniques.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 143.5

Description

This refreshing Italian-style dish highlights the delicate sweetness of medium shrimp paired with the earthy tang of artichoke hearts. Tossed with extra virgin olive oil, bright lemon juice, and a blend of fresh mint and parsley, it creates a harmonious balance of flavors. The texture is a delightful mix of tender seafood and chewy artichoke pieces. Perfect for a light summer lunch, a quick weeknight dinner, or as a sophisticated appetizer served at room temperature. It&# 226;ÂÂs simple to prepare using pantry staples and fresh herbs, making it an easy yet elegant option that brings home-style Italian comfort to your table without requiring complex cooking techniques.

Ingredients

1 pound Medium shrimp; raw in shells
1 can Artichoke hearts; 15 ozs
1 lemon Juice of
2 tbsp Extra virgin olive oil
2 tsp Fresh mint; finely chopped
2 tsp Italian parsley; finely chopped
Salt and hot pepper flakes to taste

Directions

1
Bring a large pot of salted water to a boil.
2
Add the shrimp to the boiling water and cook for 3 to 5 minutes, or until pink and just firm to the touch.
3
Drain the shrimp immediately and rinse with cold water to stop the cooking process.
4
When cool enough to handle, shell and devein the shrimp.
5
Slice the shrimp into pieces about 1/4 inch thick and set aside.
6
Drain the canned artichoke hearts thoroughly.
7
Chop the artichoke hearts into pieces no coarser than rough-cut breadcrumbs.
8
In a large mixing bowl, combine the sliced shrimp and chopped artichokes.
9
Add the lemon juice, olive oil, chopped mint, chopped parsley, salt, and hot pepper flakes.
10
Toss gently to combine all ingredients evenly.
11
Serve at room temperature or chill briefly before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 143.5kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 435.3mg19%
Total Carbohydrate 10.4g4%
Dietary Fiber 5.4g22%
Sugars 0.5g
Protein 26.0g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, artichoke hearts, italian salad, seafood, lemon, olive oil, mint, parsley, summer dish, appetizer, light dinner, boiled shrimp, herb dressing, gluten free, easy recipe, mediterranean, fresh herbs, chilled salad, quick meal

Read it online: https://www.chefs-mate.com/recipe/shrimp-artichoke-hearts-san-benedetto-sty/