Shrimp-and-Artichoke Salad

For a special occasion, serve this in whole steamed artichokes garnished with lemon wedges and edible flowers.

Yield: Makes 8 servings
Recipe from Southern Living

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  • 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


  1. Peel shrimp; devein, if desired.
  2. Whisk together mayonnaise and next 7 ingredients. Stir in artichoke hearts and shrimp. Cover and chill until ready to serve.
  3. *Reduced-fat mayonnaise and sour cream may be substituted.
  4. 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.
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