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Judy's Shrimp and Artichoke Salad Recipe

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This recipe for Judy's Shrimp and Artichoke Salad is from The Black Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds medium shrimp - raw, shelled and de-veined
2 cups fresh broccoli florets
2 (8 ounce) cans water-packed artichoke hearts, drained
8 green onions, cleaned and cut into 1/2 inch pieces
2 cups of Sherry Mayonnaise (or less)
Salt and freshly ground pepper to taste

Sherry Mayonnaise:
1 whole egg
2 egg yolks
1 tablespoon prepared Dijon mustard
1/4 cup sherry vinegar
Salt and pepper to taste
2 cups vegetable oil
Directions:
Directions:
Bring 4 quarts salted water to a boil, drop in shrimp, wait one minute, empty pot into colander in the sink. Let shrimp cool in colander. Bring second pot of salted water to a boil. Cook broccoli for 3 to 5 minutes, until crisp/tender - do not overcook. Cool in ice water. Drain and reserve broccoli. Cut artichokes into halves or fourths. Combine in large bowl with shrimp, broccoli and green onions. Add sherry mayonnaise to taste, toss, adjust seasonings, toss again and refrigerate for several hours.

Sherry Mayonnaise:
Put whole egg, egg yolks, mustard, vinegar, salt and pepper into a blender. Process for one minute. With motor running, dribble in oil slowly. When blended, shut off machine. Taste and adjust seasoning.
Number Of Servings:
Number Of Servings:
4 to 6 as a main course
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Judy Allen made this yummy cold salad for one of our Hollywood Bowl picnics waaaayyy back in the day. I loved it so much that I asked her for the recipe!

Note: Consider adding sliced water chestnuts for a little bit of crunch without affecting the flavors.

 

 

 

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