Shrimp Stuffed Artichoke Recipes

SHRIMP STUFFED ARTICHOKE

Steps:

• Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.
• Cover and cook on high for 7-9 minutes, or until tender.
• Drain and let cool.
• Remove and refrigerate leaves.
• Chop heart and tender center of stem; refrigerate if prepared ahead.
• Heat together olive oil and butter in a very large skillet.
• Add onions, bell peppers, green onion and garlic; cook over high heat until clear and tender, 8 to 10 minutes, stirring occasionally. Add canned artichokes, liquid from can, and reserved artichoke heart and stem.
• Thoroughly mix in bread crumbs, then cheeses. Remove from heat.
• Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.
• Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.
• Serve on pretty platter.

SHRIMP STUFFED ARTICHOKES

Steps:

• Wash and trim artichokes.
• Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
• Turn them bottom up, place on paper towels and chill thoroughly.
• Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
• With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
• The artichoke should retain its shape with a hole in the center for the filling.
• Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
• Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
• Season with salt and pepper to taste, and additional lemon juice if necessary.
• Fill the artichokes with the mixture and serve.

SHRIMP-STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat oven to 350 degrees.
• Drain and arrange artichoke bottoms in a buttered glass pie dish.
• In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
• Serve immediately.

ARTICHOKE SHRIMP BAKE

Steps:

• Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.

SHRIMP WITH ARTICHOKES

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.