Recipe By Inga
Published Aug 28th
Prep 30m Cook 10m Additional - Ready In 40m
Servings 6 servings Calories 422.7

A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great.

Recipe Ingredients

  • 1 pound fresh asparagus
  • ¾ pound cooked shrimp - peeled and deveined
  • ⅓ cup mayonnaise
  • 1 tablespoon lemon juice
  • 6 artichoke hearts, drained
  • 1 cup French dressing
  • 2 hard-cooked eggs, chopped
  • 6 sprigs fresh parsley

Cooking Directions

  1. 1 Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
  2. 2 Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
  3. 3 In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
  4. 4 Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
  5. 5 Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

Nutrition Facts

  • Calories 422.7
  • Carbohydrate 13.9 g
  • Cholesterol 186 mg
  • Fat 33 g
  • Fiber 3 g
  • Protein 17.1 g
  • Saturated Fat 5.7 g
  • Sodium 690 mg
  • Sugar 8.9 g

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  1. A Weightwatchers dream recipe.
  2. I served this salad to seven guests and everyone raved about it. One person even commented (without knowing 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 - Read more ...
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. delicious and fun to make. The colors ar great also. Just a delightful summer salad!