Shrimp, olive, and artichoke salad
The Papavore got me back.
He told me he didn’t like black beans, and I proved him wrong by making him black bean and sweet potato burritos and turkey and black bean burgers. He adored both meals. He, therefore, likes black beans. Success.
I told him that I didn’t *love* shrimp. He made me Shrimp, Olive, and Artichoke Salad. And I could hardly stop eating the stuff. Revenge was so delicious. And I, therefore, *love* shrimp.
One Year Ago: Hoppin’ John
Shrimp, Olive, and Artichoke Salad (4 hefty servings, adapted from here)
12 oz. shrimp, cleaned and peeled
3/4 cup black olives
14 oz canned artichoke hearts, drained
2 cups garbanzo beans
1 medium red onion, chopped
1/4 cup parsley
1/3 cup olive oil
2 T lemon juice
1/2 tsp crushed red pepper
1/4 tsp cumin
Place shrimp in a saucepan with enough water to cover shrimp by about 1″. Bring pot to a boil, turn off, and let cool. Whisk together olive oil, cumin, crushed red pepper, and lemon juice. Pour over shrimp. Fold olives, garbanzo beans, parsley, red onion, and artichoke hearts and let mixture marinate 4 or more hours before serving.
Total Fat 18.7 g
Protein 24.7 g