Artichoke and Shrimp Spread

We are in the middle of a terrible heat wave here in Europe. And in the north of Spain, where we’re not used to this kind of weather, it’s brutal — about 50°F hotter than our normal summer temperatures for days in a row. We are melting!

With these mega-high temperatures, the last thing we want to do is turn the oven on. So today we’re preparing a super-mega easy spread that requires zero cooking (well, almost). This artichoke and shrimp spread is perfect as a tapa or even as a garnish for a fresh green salad. As long as it’s cold, we’re happy!

Artichoke & Shrimp Spread 🥗🍤
• Oil-preserved artichokes
• Shrimps
• Canned tuna
• Mayonnaise
• Hard-boiled egg
• White pepper
• Vinegar

Preparation:
1️⃣ If your shrimp isn’t cooked, just boil it for a couple of minutes, then let it cool.
2️⃣ Shred the boiled eggs, cooked shrimp, artichokes, and tuna.
3️⃣ Dress with mayonnaise, a little vinegar, salt, and white pepper.

That’s it — easy peasy… and heat-wave approved! 🤣

PS: i have just realized that when i talk about next years tours, I am saying 2025. I guess it is too hot and my brain is melting. I mean 2026 tours.

hello everybody and welcome to this new Sunday cooking class hello this is AOA and this is Fran welcome home everybody so today we are going to be doing a a spread we could say yeah we call that ensaladilla which is like some kind of a short salad a small salad but um I think it’s more a spread well once we finish it you decide you you let us know if you think this is a spread or this is a salad I don’t know I think it’s a spread anyway it’s once again easy fast uh simple simple I mean we love doing this type of spreads I think we have to do as many spreads because we do a lot of spreads here at home yeah it’s very easy when people come for dinner with some bread or some crackers or just put a little green salad on the side and this is a topic I don’t know we love this type of spreads or whatever salad salads okay shall we go okay let’s go let’s go bamos so yes that’s what we’re going to be cooking today let me take you look at our tree it’s growing our baby is growing so tall and so beautiful okay what decoration do we have today well a little bit of Star Wars if you know me you know I’m a Little Star Wars freak so many years ago I asked Santa Claus 42 Troopers I love the Star Wars okay so let me turn the camera there we go so what are we going to do today here are so we have some shrimp this one uh they don’t need to be very good these ones are frozen okay so they’re easy to find we have Arch chokes H these ones are canned they come in olive oil you’re going to need tuna and hard boil eggs okay and then to dress it a little bit of mayonnaise salt and vinegar H we don’t put we don’t add any olive oil into this because both the art chokes and the tuna do have uh Olive o oil so no need for that okay boss shall we start okay boss boss let me do something right so let we are making the water boil bite for the the shrimps H it will take one minute so because we don’t want to we just just want them to cook and they do it very quickly I mean if somebody has fresh shrimp obviously it’s much better but hey you can use shrimps luses whatever you know this kind of seafood you can it’s to Big your PRS you can make them into smaller pieces I mean something like that and then if you want to put Lobster I up to you bad you don’t need it so what we going to do is try to you know uh do this so wish R the eggs you can cut them very fine whatever you know this texture of the eggs yeah this texture is good for this kind of salad and uh you see I go very quick very carefully because this is like a an instrument verm help have you ever shredded a little bit of your finger no we’ve had so I mean we have we keep them very very very sharp and these are microp planes which means that they’re super super thin and no matter if she use it if I use it there’s always an accident there’s always like again and we we know it but we know we’re super careful with it it’s like oh be careful be careful but I love microplane I think it’s it’s an investment because they’re not cheap no they’re not super cheap to be honest really they work so well and they last forever so yeah because this got about I wouldn’t say I would say 10 years 10 years easily easy 10 years okay so let me zoom in to the eggs you see so you can just thinly cut them or doesn’t have to be perfect okay so what you want is to find chunks yeah you want chunks right so what else do we want we want the Ary chokes oh let me do this let so the thing with these hold it did you put salt in the water the the water water is salted and these are very small because I didn’t want to cut them they are uh de Frozen almost and then you put them into the water you bring it to a boil and that’s it and I think by the time it boils again it’s done oh I put one here oh somebody didn’t want to go into the pot yeah you going down baby yeah so that’s you have to be here with the shrooms right yeah because uh they can be they’re done so fast these Frozen ones that you cannot if you overcook them they will like totally mess it’s a Pity it’s a Pity because it will make get mushy and and again in this spread or Salad you need textures so you want to have the chunky of the egg the chunky of the shrimp the arch everything has to be a little bit chunky right so yeah otherwise it’s very boring so what you do with a spread like this or I if you keep on eating them MH we got to have none no are they done yeah and when they’re frozen it’s um yeah so it’s when they’re frozen they just are done in zero dot Time Zero time let me bring them back to the place yeah so meanwhile uh everybody knows that uh well in trouble in s on my website you can find already next year’s 2025 tours we’re going to I’m going to have two tours one is going to be the cam of Santiago from Porto to to Santiago de compostella I want I want that one I will uh which is super fun beautiful we hike 5 days about two hours on the Camino so you don’t need to be extra fit and the second tour we’re going to be doing in 2025 is going to be a Bas station we’re going to stay home in the village up in the Pyrenees beautiful surroundings and from there we’re going to do day EXC portions back and forth to place and we’re going to have dinner at home which is amazing it’s like being at home is they being at home so that’s only for six people okay so the station is a little bit very very very private okay so let’s keep on doing shrimp is done and I don’t cool them right okay so there they go right shrimp on the side shrimp eggs on the other side oh yeah here we go so let me chokes AR chokes these are good yeah these ones are super good if you have fresh ones go for it but these can ones are fantastic and these are very good yeah see how they have a lot of olive oil you don’t need extra olive oil that would be too much yeah I mean is of course it’s too taste remember that you’re going to dress it with mayonnaise right again you can do the mayonnaise but for you know salmonella and all of these things we rather have a manise bot that’s preserved and has all the preserves and works perfectly okay so there we go okay so let me use the oil oil of the then you put we put a little bit of tuna mhm okay and we can say that that’s pretty much it that’s pretty much it except for um a little bit this this is not this is um Cherry vinegar although it might seem like balsamic it’s not no this is a very very good uh Cherry vinegar you’re right when we have been asked is it balsamic especially because we have it on a balsamic bottle but no we just use the bottle because we like this spray but it’s not balsamic this one is Spanish Cherry looks like it but it’s not yeah what are you looking for uh the pepper we forgot okay A little bit of pepper yeah because it’s um so you use white PE I I’m using white pepper you can use whatever is convenient for you you T for to taste and then H I’m not a man as lover so I am that dis kind of not too much was too little not too much I mean the thing is that you don’t want to over mayonnaise eat because you just need to to have it easy and you need the flavor you need and I think more than the flavor is just the texture that it Blends everything together so I don’t know so does it so the salad is done yeah okay so let’s prepare one of the toasts that we love you can put bread on it uh you can put it as we said on a side uh dish for a salad but here in Spain we have these little toasts so they called marinas is too much marinas which is Sailors yes the sailors took with them okay oh oh I didn’t know that one yeah that’s why they’re called Sailors because the sailors used to take them because this is double baked uh bread let like toast so you really don’t I mean they will not rotten they will not get bad at all so well so that’s what you can do and you can put some on the side one more okay so let us take a look at that how beautiful this is and trust us it is super super super flavorful it’s good it’s healthy it’s artichokes it’s nothing AR to shrimp and that’s it so we hope we you like it so everybody as you can see yet again a super fast super fast easy spread or Salad let us know what is this for you we hope you like it we hope you make it at home have a wonderful wonderful week and we’ll see you next Sunday and please if you’re not subscribed or you’re not getting our emails please let us know and we’ll add you up to our mailing list have a wonderful week bye we love you audios