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    SHRIMP AND ARTICHOKE SALAD
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    6 portions
    INGREDIENTS (CLICK TO BUY)

    2 pounds medium-size raw shrimp, shelled and deveined
    2 cups broccoli florets
    2 cans (8 ounces each) water-packed artichoke hearts, drained
    8 scallions (green onions), cleaned, trimmed and cut diagonally into 1/2-inch pieces
    2 cups Sherry Mayonnaise (Recipe Follows)
    Salt and freshly ground black pepper, to taste

    Sherry Mayonnaise
    1 whole egg
    2 egg yolks
    1 tablespoon prepared Dijon-style mustard
    1/4 cup sherry vinegar
    Salt and freshly ground black pepper, to taste
    2 cups corn oil

    Print recipe
    PREPARATION

    1.Bring 4-quarts salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander.
    2.Bring a second pot of salted water to a boil and drop in the broccoli florets. Cook for 3 to 5 minutes, or until stems are just tender; do not overcook. Remove florets from water with a slotted spoon or skimmer and drop into a bowl of ice water. This will stop the cooking process and set the brilliant green color. When broccoli is cool, drain well and reserve.
    3.Cut the artichokes into halves or quarters, depending on their size, and combine in a mixing bowl with the shrimp, broccoli and scallions.
    4.Add sherry mayonnaise, toss, season with salt and pepper to taste, and toss again. Cover and refrigerate until ready to serve.

    Sherry Mayonnaise (2 1/2 cups)
    This richly flavored mayonnaise complements combinations like the Smoked Turkey Salad, but it is also delicious on simple fare as a chicken sandwich on white bread. We have also served it as a dip for crudités or cold seafood with great success.
    1.Combine whole egg, egg yolks, mustard and vinegar in the bowl of a food processor fitted with a steel blade, and season to taste with salt and pepper. Process for 1 minute.
    2.With the motor still running, dribble in the oil in a slow steady stream.
    3.When oil is completely incorporated, shut off machine, scrape down sides of bowl, taste mayonnaise and correct seasoning. Transfer to storage container, cover, and refrigerate until ready to use.



    Make it with Rock Shrimp
    Product nutrition and information
     Quantity Ingredients Est.Price
    Medium Farm-Raised Shrimp, Cleaned - $11.99/lb
     Hand-packed
     
      FreshDirect Broccoli Florets - $3.99/pkg
     16oz, 16oz  

     
      Roland Artichoke Hearts, Quartered - $2.69/ea
     13.75oz
     
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
      Columela Vinagre de Jerez Sherry Vinegar - $6.49/ea
     12.7oz
     
    You May Already Have
      Mazola Corn Oil - $6.59/ea
     48oz
     
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
      Maille Dijon Mustard - $5.59/ea
     13.4oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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