Spanish shrimp and artichoke salad recipe
Spanish Shrimp and Artichoke Salad recipe
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Ingredients
| 250 g | shrimp, ready to cook |
| 1 glass(es) | sundried tomatoes in oil |
| 1 large can(s) | artichoke hearts, drained and quartered |
| 4 | toasts, cut in 1cm cubes |
| 1 clove(s) | garlic, minced |
Instructions
Drain the tomatoes and collect the oil. Chop the tomatoes.
In a pan, heat some of the tomato oil and fFry the toast cubes until crispy and golden all around. Remove from the pan. Place the shrimp into the pan and fry for 2-3 minutes over medium heat or until pink. Remove from the pan and set aside.
Place the garlic, artichokes and tomatoes in the pan and cook for a minute over medium heat.
Transfer into a bowl, add the croûtons and the shrimp and toss gently. Serve lukewarm.
Preparation time:
ca. 15 min
easy
n/a
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