I roughly double this and add 1 pound of pasta to make a lovely pasta salad. Have brought it to many luncheons and am always asked for the recipe. I find it's better to make it a day ahead of time to allow flavors to blend, and I always make it with reduced fat sour cream and mayonnaise.
For a special occasion, serve this in whole steamed artichokes garnished with lemon wedges and edible flowers.
Yield: Makes 8 servings
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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
- 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.
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