Thursday, March 31, 2011

Shrimp Stuffed Artichokes

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4      - large Whole Cooked Artichokes
3      - tablespoons red wine vinegar
1/2   - teaspoon prepared mustard
1/4   - teaspoon pepper
5      - cups water
1      - pound unpeeled, medium-size fresh shrimp
1/3   - cup whipping cream
3      - tablespoons mayonnaise
2      - tomatoes, chopped
        - endive

Garnishes: hard-cooked egg wedges, sweet red pepper strips


Step 1
- Spread artichokes leaves apart to reach center; scrape out fuzzy thistle (choke) with a spoon, and discard. Place artichokes in a shallow dish; set aside.

Step 2
- Combine red wine vinegar, mustard, and pepper; spoon into the center of artichokes, and refrigerate 30 minutes.

Step 3
- Bring 5 cups water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel shrimp, and devein, if desired; cut each in half, and set aside.

Step 4
- Beat whipping cream at medium speed with an electric mixer until soft peaks form.; gradually add mayonnaise, beating until stiff peaks form.

Step 5
- Drain vinegar mixture from artichokes, reserving vinegar mixture; fold vinegar mixture into whipped cream mixture. Fold in shrimp and tomato. Spoon into the center of artichokes, and place on endive-lined plates. Garnish if desired.

Yield: 4 servings

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 453

1 comment:

  1. Shrimp and artichokes...two of my favorite foods! YUM! Looks amazing!



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