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domingo, 19 de agosto de 2018

STUFFED ARTICHOKES WITH SHRIMPS

PORTIONS: 3 INGREDIENTS 3 artichokes 1½ cups cooked baby shrimps, peeled and deveined ¼ cup sweet Vidalia onions, diced ¼ red bell pepper, diced or cut in Julianne 3 tbsp. lemon juice 1 tbsp. olive oil ½ tsp. salt or to your taste Ground pepper to your taste 1 tbsp. chopped cilantro ¼ iceberg lettuces cut in strips 3 hardboiled eggs cut in half 3 sliced plum tomatoes 9 black olives METHOD Measure, cook and cut ingredients for the recipe. Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy. Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom. Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste. Stuff the center of the artichokes with the shrimp salad. Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives. LEMON DRESSING 6 tbsp. lemon juice 4 tbsp. olive oil Salt and pepper to your taste. Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves. Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy. Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom. Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste. Stuff the center of the artichokes with the shrimp salad. Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives. LEMON DRESSING 6 tbsp. lemon juice 4 tbsp. olive oil Salt and pepper to your taste. Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves.

PORTIONS: 3

INGREDIENTS
3 artichokes
1½ cups cooked baby shrimps, peeled and deveined
¼ cup sweet Vidalia onions, diced
¼ red bell pepper, diced or cut in Julianne
3 tbsp. lemon juice
1 tbsp. olive oil
½ tsp. salt or to your taste
Ground pepper to your taste
1 tbsp. chopped cilantro
¼ iceberg lettuces cut in strips
3 hardboiled eggs cut in half
3 sliced plum tomatoes
9 black olives

METHOD
Measure, cook and cut ingredients for the recipe.
Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy.
Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom.
Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste.
Stuff the center of the artichokes with the shrimp salad.
Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives.

LEMON DRESSING
6 tbsp. lemon juice
4 tbsp. olive oil
Salt and pepper to your taste.
Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves.

Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy.
Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom.

PORTIONS: 3 INGREDIENTS 3 artichokes 1½ cups cooked baby shrimps, peeled and deveined ¼ cup sweet Vidalia onions, diced ¼ red bell pepper, diced or cut in Julianne 3 tbsp. lemon juice 1 tbsp. olive oil ½ tsp. salt or to your taste Ground pepper to your taste 1 tbsp. chopped cilantro ¼ iceberg lettuces cut in strips 3 hardboiled eggs cut in half 3 sliced plum tomatoes 9 black olives METHOD Measure, cook and cut ingredients for the recipe. Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy. Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom. Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste. Stuff the center of the artichokes with the shrimp salad. Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives. LEMON DRESSING 6 tbsp. lemon juice 4 tbsp. olive oil Salt and pepper to your taste. Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves. Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy. Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom. Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste. Stuff the center of the artichokes with the shrimp salad. Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives. LEMON DRESSING 6 tbsp. lemon juice 4 tbsp. olive oil Salt and pepper to your taste. Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves.

Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste.
Stuff the center of the artichokes with the shrimp salad.
PORTIONS: 3 INGREDIENTS 3 artichokes 1½ cups cooked baby shrimps, peeled and deveined ¼ cup sweet Vidalia onions, diced ¼ red bell pepper, diced or cut in Julianne 3 tbsp. lemon juice 1 tbsp. olive oil ½ tsp. salt or to your taste Ground pepper to your taste 1 tbsp. chopped cilantro ¼ iceberg lettuces cut in strips 3 hardboiled eggs cut in half 3 sliced plum tomatoes 9 black olives METHOD Measure, cook and cut ingredients for the recipe. Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy. Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom. Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste. Stuff the center of the artichokes with the shrimp salad. Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives. LEMON DRESSING 6 tbsp. lemon juice 4 tbsp. olive oil Salt and pepper to your taste. Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves. Cook artichokes in boiling water until soft. When pulling a leave, it should come out easy. Open a bit the artichoke leaves and remove the center. With a teaspoon remove the hair at the bottom. Blend the lemon juice with olive oil and salt. In a bowl mix the dressing with the shrimps, red pepper, cilantro, salt and pepper to taste. Stuff the center of the artichokes with the shrimp salad. Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives. LEMON DRESSING 6 tbsp. lemon juice 4 tbsp. olive oil Salt and pepper to your taste. Blend the ingredients and serve, in an individual bowls, as dressing and dipping for the artichokes leaves.


Serve the artichokes with the iceberg lettuces, sliced tomatoes, hardboiled eggs and black olives.

LEMON DRESSING
6 tbsp. lemon juice
4 tbsp. olive oil
Salt and pepper to your taste.
Blend the ingredients and serve, in individual bowls as dressing and dipping for the artichokes leaves.


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