"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Artichokes Recipe

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This recipe for Shrimp and Artichokes, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Meek Family
Added: Wednesday, April 23, 2008



2 (15oz) cans of artichoke hearts, drained and halved
1 lbs cooked, peeled, medium shrimp

Combine in Blender:
cup vegetable oil
cup olive oil
cup red wine vinegar
2 T. Dijon mustard
2 T. chopped chives
2 T. minced scallions
tsp. salt
tsp. sugar
dash pepper

Marinate shrimp and artichokes in dressing at least 6 hours. May be used as an appetizer with toothpicks or as a salad placed on butter lettuce.




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