Recipe by Inga
"A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great."
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cooked shrimp - peeled and deveined
artichoke hearts, drained
hard-cooked eggs, chopped
This looks better than it tastes, but it was pretty good. Next time I would use a little less dressing, and make sure you get artichoke bottoms, not hearts.
delicious and fun to make. The colors ar
great, also. Just a delightful summer
I little on the bland side but overall good. Very pretty. I followed the previous reviewers advice and cut back on the dressing and it worked out well. It's a great way to use up leftover shrimp from a party or recipe.
This was soooo good. I made it to use as sides for my lunches last week, but instead I ate it all at one time. Make sure you let it sit in the fridge for a bit before you eat it though - tastes so much better!
I served this salad to seven guests, and everyone raved about it. One person even commented (without knowing the.name of the recipe) that "it seems so French." I cooked the asparagus and shrimp the night before and chilled them, then chilled the whole salad a few hours before serving. With the mayonnaise base that's the safest way to serve and it tastes great chilled. I made another 5-star Allrecipe dish as the main course, but the salad was the dark horse winner.
We really liked this! I thought it was going to be bland, but it ended up being a nice, light flavor that was very much enjoyed. Was even great the next day!
The directions made for a beautiful presentation. I'll be making this again! Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
French Shrimp Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 297
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