Shrimp-and-Artichoke Salad

Shrimp-and-Artichoke Salad Recipe
For a special occasion, serve this in whole steamed artichokes garnished with lemon wedges and edible flowers.


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes


2 1/2 pounds unpeeled, medium-size fresh shrimp, cooked
1/2 cup mayonnaise*
1/2 cup sour cream*
1/2 cup chopped fresh parsley
5 green onions, thinly sliced
1 tablespoon grated lemon rind
2 teaspoons dry Italian dressing mix
1 teaspoon hot sauce
1/2 teaspoon Creole seasoning
1 (14-ounce) can artichoke hearts, quartered


Peel shrimp; devein, if desired.

Whisk together mayonnaise and next 7 ingredients. Stir in artichoke hearts and shrimp. Cover and chill until ready to serve.

*Reduced-fat mayonnaise and sour cream may be substituted.

Note: When selecting canned artichoke hearts, look on the label for a count of 10 to 12. Not only are these whole artichoke hearts less expensive, they are consistently more tender than either the larger sizes or the quartered ones.

Anney Fitzgerald, Cheneyville, Louisiana,

Southern Living

March 2004
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