Official Delicious & Simple Cookbook

The official, unabridged version of Heidi Licata's cookbook and blog. Here, you will find recipes from Heidi's own kitchen, submitted recipes by you, the viewer and even creations by professional chefs that are simple enough to try for yourself!

"Steamed Artichoke Filled with Creamy Vinaigrette & Shrimp Salad"

Step 1

Ingredients:

  • 4 steamed artichokes

Directions:

  • Cut off 1 inch off artichoke stem and tips of leaves.
  • Place face down in steamer, until leaves pulls out easily (Cook time approximately 35-45 minutes).
  • Clean inside of artichoke including the thistles to make an opening for your shrimp salad.
  • Cool, set aside and refrigerate until ready to fill and serve.

Step 2

Creamy Vinaigrette Dressing:

In a mason jar combine the following ingredients:

  • 1 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 1-2 tablespoons snipped, fresh dill (reserve a bit for garnish)
  • 4 tablespoons white vinegar
  • 2 tablespoons fresh lemon juice
  • Dash pepper / sea salt

Directions:

  • Refrigerate until ready to serve

Step 3

Ingredients:

  • 40-50 medium size cooked, peeled, deveined shrimp
  • Approx. ½ cup per plate romaine lettuce, chopped coarsely
  • 2 diced tomatoes
  • 2 celery sticks, thinly sliced
  • 1/2 cup diced cucumber
  • Optional: 1 small sweet onion, finely chopped

Directions:

  • Mix together all ingredients in step 3.
  • Before filling artichoke, stir in vinaigrette from step 2
  • Stuff artichokes with mixture.
  • Quarter fresh lemon and dill. Use to garnish plate.