Artichoke Stuffed With Shrimp

Course : Fish
Serves: 6
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6 Medium artichokes---about 3 inch across
1 1/2 Pounds raw small shrimp
6 Tablespoons lemon juice
2 3/4 Teaspoons salt
1/2 Teaspoon tarragon
1/4 Teaspoon black pepper
1 Cup mayonnaise

Preparation / Directions:

To prepare artichokes, remove the stems, cut 1/2 inch off of top and snip sharp tips of leaves and cook. Don't over cook. Remove chokes of artichoke by carefully spreading leaves and pulling out innermost ones and scrap the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water to boil, add 1 table lemon juice and 2 teaspoons salt. Add shrimp and bring to a boil. Reduce heat and simmer 3-5 minutes till shrimp turns pink. Reserve 1/2 cup water shrimp was cooked in, then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in blender with reserved liquid, the remaining 5 tablespoons lemon juice, seasonings and 1 cup mayonnaise. Blend until shrimp are broken up. Chill in refriderator, where it will become considerably thicker until you are ready for suffing the artichoke


Nutritional Information:

1604 Calories (kcal); 187g Total Fat; (97% calories from fat); 3g Protein; 9g Carbohydrate; 77mg Cholesterol; 7114mg Sodium

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