Jerusalem Artichokes and Shrimp Vinaigrette
Published December 8, 1981
- Total Time
- 30 minutes
- Rating
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Ingredients
1 pound Jerusalem artichokes or sun chokes, 8 to 10
Salt to taste, if desired
1 tablespoon imported mustard such as Dijon
2 tablespoons red wine vinegar
½ cup olive oil
Freshly ground pepper to taste
1 ½ pounds shrimp, cooked, shelled and deveined
½ cup finely chopped red onion
1 teaspoon finely minced garlic
¼ teaspoon hot red pepper flakes
¼ cup finely chopped parsley
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 183 milligrams cholesterol; 322 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 2 grams fiber; 539 milligrams sodium; 25 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
- Step 2
Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
- Step 3
While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
- Step 4
Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
- Step 5
Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.
Private Notes