Artichoke Bottoms With Shrimp Lemon Butter And Herbed Breadcrumbs Recipe Finecooking

Steps:

• Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
• Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
• Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.

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.

Steps:

• Place each artichoke on a flat surface on its side and cut away the stems. Cut away bottom leaves, holding a sharp knife perpendicular to the base. This should leave a clean, leafless base.
• Cut away the top leaves, leaving a base about one inch thick. Trim all around the top and bottom of each base to remove the green portions.
• Put flour in a small sieve and hold the sieve over a small saucepan. Pour the water over the flour, stirring to dissolve the flour. Add salt to taste.
• Put the artichoke bottoms into the saucepan and bring to a boil. Let simmer 20 minutes until tender but not mushy. Remove from the heat.
• When cool enough to handle, remove the fuzzy ''choke'' in the center of each artichoke bottom, using fingers or a spoon.
• Heat the butter in a small skillet and add the artichoke bottoms. Cook, turning the bottoms in the hot butter, about two minutes or until very lightly browned on all sides.

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.