Jerusalem Artichokes and Shrimp Vinaigrette Recipe

Name: Jerusalem Artichokes and Shrimp Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Jerusalem artichokes or sun chokes, 8 to 10; Salt to taste, if desired; 1 tablespoon imported mustard such as Dijon; 2 tablespoons red wine vinegar; 1/2 cup olive oil; Freshly ground pepper to taste; 1 1/2 pounds shrimp, cooked, shelled and deveined; 1/2 cup finely chopped red onion; 1 teaspoon finely minced garlic; 1/4 teaspoon hot red pepper flakes; 1/4 cup finely chopped parsley

Servings: persons

1 pound Jerusalem artichokes or sun chokes, 8 to 10
Salt to taste, if desired
1 tablespoon imported mustard such as Dijon
2 tablespoons red wine vinegar
1/2 cup olive oil
Freshly ground pepper to taste
1 1/2 pounds shrimp, cooked, shelled and deveined
1/2 cup finely chopped red onion
1 teaspoon finely minced garlic
1/4 teaspoon hot red pepper flakes
1/4 cup finely chopped parsley

1
Using a small regular or swivel-bladed paring knife, peel the artichokes.
2
If the artichokes are very large, cut them in half.
3
Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
4
Put the artichokes in a saucepan.
5
Add cold water to cover and salt to taste.
6
Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp.
7
Drain well.
8
While the artichokes are still warm cut them in quarter-inch thick slices.
9
Put them in a bowl.
10
Put the mustard and vinegar in a small bowl.
11
Start beating with a wire whisk while gradually adding the oil.
12
Beat in salt and pepper to taste.
13
Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes.
14
Pour the sauce over all and stir to blend.
15
Serve.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Jerusalem artichokes or sun chokes, 8 to 10, Salt to taste, if desired, 1 tablespoon imported mustard such as Dijon, 2 tablespoons red wine vinegar, and more.

Yes, Jerusalem Artichokes and Shrimp Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerusalem Artichokes and Shrimp Vinaigrette

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