Servings: Serves 6
  • Salt , to taste
  • 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) well rinsed, trimmed and cut diagonally into 1/2-inch pieces
  • 2 cups sherry mayonnaise
  • Freshly ground black pepper , to taste
  • Directions
    Bring 4 quarts of 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.

    Bring a second pot of salted water to a boil and drop in the broccoli florets. Cook until the stems are just tender, 3 to 5 minutes; do not overcook. Remove the florets from the water with a slotted spoon or skimmer and drop into a bowl of ice water. This will stop the cooking process and help set the brilliant green color. When the broccoli is cool, drain well and reserve.

    Cut the artichokes into halves or quarters, depending on their size and combine in a mixing bowl with the shrimp, broccoli and scallions.

    Add the sherry mayonnaise, toss, season with salt and pepper and toss again. Cover and refrigerate until ready to serve. Serves 6 portions


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