This week I continue my series on some of my family's southern springtime favorites.

Artichokes and shrimp are a favorite combination around here. It's great for springtime, served in an artichoke cup alongside homemade deviled eggs. A heartier side is our wonderful Chicken Cobbler. Wash it all down with some Strawberry Tea.

Happy eating!
          Strawberry                 Tea
2 C. boiling water
4 regular size tea bags (we use
Tetley)
1 1/2 C. frozen strawberries (with
sugar)
1 small can frozen lemonade concentrate
1 C. ice
1/4 C. confectioner's sugar

Pour 2 C. boiling water over tea. Cover and steep for 5 minutes. Remove bags and chill for at least an hour. Combine tea, and remaining ingredients in a blender and process until slushy.
  Artichoke               Shrimp           Salad
3 lbs. unpeeled, medium size
  shrimp, cooked but not overcooked
1/2 C. mayonnaise (I only use
  Hellmanns)
1/2 C. sour cream
1/2 C. chopped fresh parsley
5 green onions, chopped
2 tsp. dry Italian dressing mix
1 tsp. Tabasco sauce
1/2 tsp. Zattarain's cajun seasoning
1 14-oz. can artichoke hearts,
  drained and quartered (do not
  use     marinated     artichoke
  hearts)

Peel and de-vein shrimp (you can use the pre-cooked shrimp in a bag, but it's not nearly as tasty). Combine mayonnaise, sour cream, parsley, green onions, dressing mix, hot sauce and seasoning. Stir in artichoke hearts and shrimp. Cover and chill for at least two hours and until ready to serve. If desired, serve the salad in whole artichokes that have been stemmed and hollowed out.
        Chicken             Cobbler
6 T. melted butter, divided
4 C. cubed sourdough bread or
rolls
1/2 C. grated Parmesan cheese
2 T. chopped fresh parsley
2 medium onions, chopped
1/2   pound   fresh   mushrooms,
sliced
1 C. white wine
1 can cream of mushroom soup
1/2 C. chopped red or green pepper
3 C. cooked chicken, cubed

Toss 4 T. melted butter with bread, cheese and parsley. Set aside. Saute onions in remaining butter in a large skillet until golden brown. Add mushrooms and cook for 5 more minutes. Stir in wine, mushroom soup and peppers, stirring constantly and cook for five minutes. Add chicken and heat through. Spoon mixture into a lightly greased 9-inch square baking dish. Top with bread mixture and bake at 400 degrees until golden brown.