Recipe

Artichoke Leaves With Cumin Shrimp Salad Recipe

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Ingredients

Directions

Step #1 Put the artichokes in a steamer basket, & cook this until the bottoms are tender when pierced, stem ends down, about 25 mins.
Step #2 Transfer the artichokes to a plate & let cool.
Step #3 Meanwhile, in a medium saucepan of boiling salted water, cook the shrimp until opaque throughout, about 2 mins.
Step #4 Drain & cut into 1/2-inch pieces.
Step #5 Pull off & reserve 50 of the large outer leaves of the artichokes; reserve the remaining leaves for later use.
Step #6 Pull out the small pointed leaves in the centers and, with a spoon, scrape out the hairy chokes.
Step #7 Cut the artichoke bottoms into 1/2-inch dice.
Step #8 In a large bowl, toss the sliced artichokes with the shrimp.
Step #9 In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds.
Step #10 Transfer the seeds to a mortar or a spice grinder & let cool, then grind to a coarse powder.
Step #11 Empty the powder into a small bowl.
Step #12 Stir in the olive oil & lemon juice.
Step #13 Add the dressing to the artichokes & shrimp in the bowl along with the red bell pepper & parsley.
Step #14 Spice up with salt & pepper & toss well.
Step #15 Arrange the artichoke leaves on 2 platters.
Step #16 Spoon the shrimp salad onto the base of the leaves & serve chilled or at about room temp.
Step #17 Make Ahead: The recipe can be prepared ahead through Step 4; put in the fridge the artichoke leaves & shrimp salad separately overnight.
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