"Dr. Cunningham's Favorite Tortellini (with Shrimp and Artichoke Hearts)" - Cookbooks4sale, brought to you by Morris Press Cookbooks.

Dr. Cunningham's Favorite Tortellini (with Shrimp And Artichoke Hearts)

2 (9 oz) pkgs refrigerated cheese tortellini 3 (16 oz) cans quartered artichoke hearts, drained 1 2 lb peeled boiled shrimp 1 c green onion, tops and bottoms marinated mushrooms, optional black and/or green olives, optional 1 T mayonnaise 3 T creole or dijon mustard 2 T wine vinegar 3 T lemon juice 1/2 c olive oil 1/2 c salad oil black pepper to taste cayenne pepper to taste

Cook tortellini according to package directions. Drain well and transfer to a large bowl. Gently add artichoke hearts, boiled shrimp, and green onions to tortellini. Add also mushrooms and olives if desired. Set aside. Combine mayonnaise, mustard, vinegar, and lemon juice in a blender or food processor. Add oils very slowly to emulsify the mixture. It will be the consistency of thin mayonnaise. Season to taste and pour over tortellini mixture. Mix well, cover and refrigerate several hours or overnight. This will keep about 7 days in the refrigerator.

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