Cold Artichoke with Seafood
Sunday, February 7th, 2010Boil artichokes, cool, and chill in refrigerator. At serving time, prepare artichoked for stuffing by gently pushing leaves outward. Fill with seafood salad and serve with dressing.
2 cups cooked shrimp (chilled)
1 cup sliced celery
2 tbsp fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Cut shrimps into halves lengthwise and mix with remaining ingredients. Chill several hours before stuffing.
Winnipeg Manitoba BBQ Pork Roast
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