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Take-it-anywhere spring feast.

Artichokes, shrimp, and other no-fork food . . . all easy to transport

Forget the forks for this spring feast; all you need are fingers and napkins.

You nibble on crisp carrots, radishes, and romaine spears. Strip artichokes leaf by leaf. Peel the shells from succulent, sweet shrimp and eat them plain, seasoned only by the highly spiced broth they cooked in. Or splash them with a refreshing vinegar, or dip them in flavored mayonnaise.

Dessert's as simple. Dunk fresh strawberries and biscotti into sweet or dry marsala.

Hands-on artichoke feast

You can easily tailor this meal to a group of any size. For each serving, prepare 2 or 3 pieces each of romaine, carrot, and radish. Also allow I big artichoke, 3 to 4 ounces shrimp, 1 to 2 ounces bread, 4 to 6 berries, and I or 2 cookies per person.

Small Romaine Spears Red Radishes

Baby Carrots

Seasoned Boiled Artichokes

and Steeped Shrimp

Mint-Ginger Vinegar Seeded Mayonnaise

Crusty Bread Butter

Dry Sauvignon Blanc Sparkling Water

Strawberries Biscotti Marsala

Clean and crisp the raw vegetables up to I day ahead. Shrimp and artichokes can be served warm, or make them ahead and serve cool. If you carry shrimp to a site, keep them cold or on ice. Sauces can be made ahead; add herbs to the vinegar shortly before serving to preserve color.

Seasoned Boiled Artichokes and Steeped Shrimp

1/2 cup vinegar

1 tablespoon mustard seed

1 tablespoon cumin seed

2 teaspoons black peppercorns

8 thin slices (each the size of a

quarter) fresh ginger

10 sprigs (each about 4 in.) fresh

cilantro (coriander)

10 sprigs (each about 4 in.) fresh mint

or 2 tablespoons dry mint leaves

2 tablespoons olive oil

8 large artichokes (4- to 41/2-in.

diameter, about 3/4 lb. each)

2 pounds large shrimp (31 to 35

per lb.)

In an 11- to 12-quart pan, combine 5 quarts water, vinegar, mustard seed, cumin seed, peppercorns, ginger, cilantro, mint, and oil. Cover and bring to a boil over high heat.

Remove coarse outer leaves from artichokes and trim stems even with bases. With a sharp knife, cut off top third of each artichoke. With scissors, trim thorny tips off remaining leaves. Immerse artichokes in tap water and swish back and forth; shake out water. Place artichokes in the boiling water. Reduce heat, cover, and boil gently until bottoms are tender when pierced, 35 to 40 minutes. Lift out artichokes and drain.

Meanwhile, devein shrimp by inserting a toothpick between shell joints and under the vein that runs down shrimp's back; gently pull out vein. If vein breaks, repeat at another shell joint.

After you remove the artichokes from the pan, return water to boiling and add shrimp. Cover and remove from heat. Let steep until shrimp are pink, 2 to 3 minutes. Using a large strainer or slotted spoon, lift out shrimp and drain. Pour cooking liquid through a fine strainer; reserve seeds but discard ginger, mint sprigs (leave dry mint in), cilantro, and cooking liquid.

Serve shrimp and artichokes hot or cool. If made ahead, cool, cover, and chill up until the next day. Makes 8 servings.

Per serving; 202 cal.; 23 g protein; 5.4 fat; 18 g carbo.; 246 mg sodium; 140 mg chol.

Mint-Ginger Vinegar

Mix 1 1/2 cups rice or cider vinegar and 3 tablespoons sugar until sugar dissolves. Up to 2 hours before serving, add 2 tablespoons minced fresh or dry mint leaves and 2 tablespoons minced fresh cilantro.

Makes 1 1/2 cups.

Per tablespoon: 8.5 cal.; 0 g protein; 0 g fat; 2.5g carbo.; 0.2 mg sodium; 0 mg chol.

Seeded Mayonnaise

Mix 2 cups mayonnaise, 3 tablespoons lemon juice, and reserved seeds from artichoke cooking water. Makes about 2 cups.

Per tablespoon: 101 cal.; 0.2 g protein; 11g fat; 0.7g carbo.; 79 mg sodium; 8.1 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:May 1, 1989
Words:647
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