REC: Artichoke, shrimp and potato salad
this was inspired by Moyn's artichoke & shrimp dish. having my usual, what to make quick, and wanting a whole dish dinner, this is what I did.
1 pkg. frozen artichoke hearts
1/2 lb shrimp
2 medium white potatoes
4 large cloves of garlic
extra virgin olive oil - I used a Tuscan oil
1 lemon
salt & pepper to taste
defrost and cook artichoke hearts according to package instructions and drain and cool. plop the shrimp into boiling water for about 3 minutes, until they are nice & pink. drain and cool. put potatoes into a pot and cover with water and bring to a boil. set timer for 20 minutes and answer business phone. after 20 min stick a meat fork in a potato, since they're not done set timer for another 10 min. go back to office, repeat as necessary until they are done.
put in cold water to cool and then slice in 1/2 inch rounds and set on a plate to finish cooling.
in a bowl, put the artichokes, shrimp and coarsely chopped garlic. add extra virgin olive oil, about 1/4 of a cup and mix. let it sit while potatoes cool completely. when they are cool, slice the rounds into quarters so they are about the same size as the artichokes and add to bowl with shrimp and mix well. add more oil if needed.
when you plate the dish, squeeze lemon juice over all, get some warm, crusty bread with butter and maybe a salad or slices of tomato drizzled with oil and a squeeze of lemon also. this is a base and you can add ingredients to taste.
enjoy
this was inspired by Moyn's artichoke & shrimp dish. having my usual, what to make quick, and wanting a whole dish dinner, this is what I did.
1 pkg. frozen artichoke hearts
1/2 lb shrimp
2 medium white potatoes
4 large cloves of garlic
extra virgin olive oil - I used a Tuscan oil
1 lemon
salt & pepper to taste
defrost and cook artichoke hearts according to package instructions and drain and cool. plop the shrimp into boiling water for about 3 minutes, until they are nice & pink. drain and cool. put potatoes into a pot and cover with water and bring to a boil. set timer for 20 minutes and answer business phone. after 20 min stick a meat fork in a potato, since they're not done set timer for another 10 min. go back to office, repeat as necessary until they are done.
put in cold water to cool and then slice in 1/2 inch rounds and set on a plate to finish cooling.
in a bowl, put the artichokes, shrimp and coarsely chopped garlic. add extra virgin olive oil, about 1/4 of a cup and mix. let it sit while potatoes cool completely. when they are cool, slice the rounds into quarters so they are about the same size as the artichokes and add to bowl with shrimp and mix well. add more oil if needed.
when you plate the dish, squeeze lemon juice over all, get some warm, crusty bread with butter and maybe a salad or slices of tomato drizzled with oil and a squeeze of lemon also. this is a base and you can add ingredients to taste.
enjoy
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