San Benedetto Style Shrimp and Artichoke Hearts

"This recipe is in response to a request. I found it in a Christmas memories book of recipes by Master Chefs. This is by Edward Giobbi"
 
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Ready In:
20mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Cook shrimp in boiling water for 3 to 5 minutes, or till pink and just firm to touch.
  • Drain and cool.
  • When cool shell and devein.
  • Slice shrimp into pieces about 1/4 inch thick and set aside.
  • Drain artichoke hearts and chop into pieces no coarser than rough cut breadcrumbs.
  • Combine shrimp and artichokes with the remaining ingredients and mix well.
  • Serve at room temperature as part of an antipasto tray or with crackers.

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