INGREDIENTS
3 artichokes, medium size
1 1/4 cup large shrimps, cooked, peeled, deveined.
1/4 cup celery. Thinly sliced diagonally.
1/2 cup onions cut in julienne.
1/8 cup red peppers cut in julienne.
1/8 cup yellow peppers cut in julienne.
1/4 cup scallions, thinly sliced diagonally.
1 tbsp cilantro, washed and chopped.
1/4 tsp salt.
1/4 tsp black pepper, ground
1 tbsp olive oil.
1 tbsp lemon juice.
6 plum tomatoes. Cut in 6 wedges each.
Romaine leave lettuces.
1 lemon cut in small wedges
PREPARATION
In a pot, boil 1 quart of water with ½ tsp salt. Lower the flame and cook the artichokes for about 20 minutes or until are soft. You should be able to pull a leave from the center of the artichoke after are soft but not over cooked. Let the artichokes cool off.
Pull the center leaves and save, then scoop off the hair of the artichoke.
In a pot, boil some water with ½ tsp salt. Cook the shrimps for a minute, then cool off in cold water. Peel the shrimps. Cut the shrimps in ½ length wise and pull off the dark vein.
In a bowl, combine the oil and lemon juice. Add and mix, shrimps, celery, onions, red peppers, yellow peppers, scallions, cilantro, salt and pepper.
Place leaves lettuce on the plates.
Stuff the artichokes with the shrimp salad and place them at the center of the plate, on top of the lettuce.
Place the tomato wedges around the artichokes.
Decorate the artichokes with the lemon wedges placing them on top of leaves.
Refrigerate it, if not used immediately.
NUTRITIONAL INFORMATION PER SERVING, BASE ON A 2,000 CALORIES DAILY DIET
Calories 166.2 Total Fat 5.7 g Saturated Fat 0.8 g
Polyunsaturated Fat 0.9 g Monounsaturated Fat 3.5 g Cholesterol 49.7 mg Sodium 1,352.1 mg Potassium 928.3 mg Carbohydrate 20.8 g
Dietary Fiber 9.3 g Sugars 0.9 g Protein 12.7 g
No hay comentarios.:
Publicar un comentario
Si tiene alguna consulta deje su correo y le será contestado. Su correo no será publicado. Si tiene alguna sugerencia, estaré encantado de escucharla.