Prawn and Artichoke Vinaigrette Print Email

2-3 lbs. freshwater prawns, shelled and cooked
2 (14 oz.) cans artichoke hearts, drained
1 (3 ½ oz.) jar capers
1 T. celery seeds
2 bay leaves
1 small red onion, sliced thinly & separated into rings
2 lemons, sliced
24 oz. bottled Italian dressing
½ cup vinegar
1 T. prepared horseradish

Bring 8 cups water to a boil. Add 3 t. salt. Add shelled prawns. Cover. Cook 3-4 minutes. Test for doneness. Do not over cook. In large container, layer prawns, artichokes, capers, celery seeds, bay leaves, onion and lemon slices. Mix dressing, vinegar and horseradish then pour over prawn mixture. Seal container and marinate for 12-24 hours in refrigerator. Drain prawn mixture and serve on salad greens garnished with onion rings and lemon slices. Yield 8-12 servings.

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