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Spiced Shrimp Salad In Artichokes

  • Yield: 2 to 4 servings


  • 1/2 pound medium shrimp, peeled and deveined
  • 1 teaspoon Rustic Rub
  • 3 quarts water
  • 1 lemon, halved
  • 3 bay leaves
  • 1 1/4 teaspoons salt plus a pinch
  • 3 tablespoons Zatarainís Concentrated Crab & Shrimp Boil
  • 1/4 cup chopped yellow onions
  • 1 tablespoon chopped parsley
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • 2 tablespoons Creole or whole-grain mustard
  • 3 tablespoons One-Egg Mayonnaise
  • 1/8 teaspoon ground white pepper
  • 2 large or 4 medium Boiled Artichokes, cooled
  • 3 cups assorted salad greens
  • 1 tablespoon olive oil
  • Pinch of black pepper


  • Season the shrimp with the rub. Pour the water into a large saucepan and add the juice of the lemon and the lemon shells, bay leaves, 1 teaspoon salt, and the crab and shrimp boil. Bring to a boil over high heat for 5 minutes. Add the shrimp and remove from the heat. Let sit for 2 minutes. With a slotted spoon, remove the shrimp. Let cool slightly.
  • Coarsely chop the shrimp and mix together with the onions, parsley, celery, and green onions. Mix 1/4 teaspoon salt, the mustard, mayonnaise, and white pepper. Add to the shrimp mixture and mix well.
  • To prepare the artichokes, lay each artichoke on its side on a cutting board. Evenly trim the base and cut off about 1 inch of the top. Sit the artichoke on its base, spread apart the outer leaves, and carefully remove and discard the center section, including the choke.
  • Divide the shrimp salad into equal portions and spoon into the center of the artichokes.
  • Toss the greens with a pinch of salt, the olive oil, and black pepper. Divide into equal portions and arrange on plates,
  • Place the artichokes on top of the greens and refrigerate for at least 15 minutes or up to 1 hour.
  • Serve chilled.