Try this Shrimp and Artichoke Salad recipe, or contribute your own.
Suggest a better descriptionPlace shrimp, broth and white wine in saucepan. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid. Remove shrimp from liquid. Discard liquid. (I would freeze for later use as soup or chowder broth.) Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl. Whisk Oil, lemon juice, parsley, salt and pepper in small bowl. Pour over shrimp mixture, toss to mix. Refrigerate, covered, at least 3 hours or overnight. To serve; line a large bowl with lettuce and spoon in shrimp mixture. Garnish with green onion. Recipe by: Family Circle, 6/24/97 Posted to MC-Recipe Digest V1 #670 by hurlbert
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 33 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 197.2mg | 7 % | |
Potassium 342mg | 9 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.3g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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