From: jouet@aol.com (JOUET) Reply-To: jouet@aol.com (JOUET) Newsgroups: rec.food.recipes Followup-To: poster Subject: Pasta, Artichoke and Shrimp Salad Date: Mon, 2 Oct 1995 17:19:26 GMT Organization: University of Chicago -- Networking Services Message-ID: <44jll5$i5d@newsbf02.news.aol.com> Here is one of my favorites!!! * Exported from MasterCook II * SHRIMP AND ARTICHOKE PASTA SALAD WITH PINE NUTS Recipe By : Dining by Fireflies Serving Size : 8 Preparation Time :0:00 Categories : Pastas And Rice Salads Seafood - Entrees Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ounces artichoke hearts -- quartered 2/3 pound shrimp, cooked -- peeled 1/4 cup red wine vinegar 2 tablespoons dijon mustard 2 tablespoons fresh chives -- chopped 1 whole egg yolk 1 tablespoon shallots -- minced 1/2 cup canola oil pepper -- to taste 1/2 pound pasta shells -- cooked 1/4 cup pine nuts Place artichoke hearts and shrimp in large bowl. Combine vinegar, mustard, chives, egg yok and shallots in food processor or blender. Puree.. Gradually add oil in a thin stream while machine is running. Season to taste with pepper. Add cooked pasta to shrimp and artichokes. Pour dressing mixture over pasta, shrimp and artichokes and mix gently but thoroughly. Cover and refrigerate at least 3 hours. (Can be made up to one day ahead to this point). Stir in pine nuts just before serving. - - - - - - - - - - - - - - - - - - -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.