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Shrimp, Celery, Artichoke and Hearts of Palm Salad Recipe

5 stars - based on 4 votes
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This recipe for Shrimp, Celery, Artichoke and Hearts of Palm Salad is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs cooked medium or large shrimp*
14 ozs. canned artichoke hearts in water, sliced (about 2 cups)
2 cups thinly sliced celery stalks, including the hearts
14 ozs. canned hearts of palm, drained and sliced (about 2 cups)
1 cup sliced scallions or green onions

*I suggest making this with 3 lb large (extra large. jumbo, or extra jumbo) raw shrimp. Guaranteed success. If you have access to BJ's this is a great place to buy frozen shrimp at a reasonable price.

Basil Vinaigrette Dressing
2-4 Tbsp pesto
2 Tbsp freshly squeezed lemon juice
1 tsp salt
¼ cup olive oil
1 tsp freshly ground black pepper
1 Tbsp chopped fresh basil
3 large shallots, minced
1 tsp honey
1/8 tsp chili flakes
Directions:
Directions:
NOTE: For special occasions this recipe is fantastic made with 3 lb raw shrimp (large, xl, jumbo, or xjumbo) and cook and peel them yourself. Very acceptable made with 2-3 lb pre-cooked shrimp if you want a quick meal for your family.

If your shrimp are raw: to cook shrimp: if frozen defrost under running cold water in a colander. Bring to a boil a stock pot half-full with water. Add defrosted shrimp, cook 2-3 minutes or unti shrimp are opaque in the middle when cut. Drain the shrimp and rinse in cold water (or drain and dunk in ice water) until cool. Peel shrimp and add to large bowl for salad.

Mix all the salad ingredients together in a big bowl. Mix all the dressing ingredients in a small bowl, and pour over the salad. Toss thoroughly; making sure everything is evenly coated with the dressing. Garnish with the parsley. Cover and refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Family favorite! If you make this for special occasions with 3 lb large (or jumbo) raw shrimp that you cook and peel yourself, I guarantee you will be asked for the recipe!
Save and freeze shrimp broth for use in Salmon Sweet Potato Bisque recipe.

 

 

 

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