STUFFED ARTICHOKES WITH SHRIMP
Steps:
- Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
- Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
- To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
- Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
- To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.
SHRIMP STUFFED ARTICHOKE
In New Orleans a stuffed artichoke is a tradition. Garlic, cheese, olive oil, and bread crumbs, all stuffed in and around the leaves make for some really good bites to eat with cocktails. Add shrimp, crab or crawfish to send it over the top! In this recipe the leaves are removed and then topped with the delicious stuffing.
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
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
from Best of the Best California Cookbook, 2000, Quail Ridge Press. Editors Gwen McKee and Barbara Mosley chose the over 500 recipes in the book from more than 100 outstanding California cookbooks
Provided by ngibsonn
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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
What an easy and elegant appetizer! I use small pre-cooked and peeled frozen shrimp to make things really speedy.
Provided by KathyP53
Categories Brunch
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 401.4, Fat 25.4, SaturatedFat 15.5, Cholesterol 282.9, Sodium 596.5, Carbohydrate 10.3, Fiber 3.1, Sugar 0.4, Protein 29.2
STUFFED SHRIMP WITH GARLIC CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 22
Steps:
- To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
- In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
- To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
- Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
- Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
STUFFED ARTICHOKES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 0
Steps:
- Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.
STUFFED ARTICHOKES
Provided by Emeril Lagasse
Categories appetizer
Time 1h15m
Yield 6 appetizer servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
- Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.
- Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.
- Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.
- To the onion pan, add the garlic and oregano and continue to cook for 30 seconds.
- Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.
- Drain the artichokes upside down in a colander.
- When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart. Gently pull the leaves outward from the center until the leaves open slightly.
- Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves.
- Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.
- Pour 1/2 cup of water into the bottom of the dish and place in oven. Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes.
- Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan. Serve with additional lemon wedges.
SHRIMP ARTICHOKE DIP
People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.
Provided by Kat
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 35m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 1.2 g, Cholesterol 15.3 mg, Fat 4.7 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 165.2 mg, Sugar 0.1 g
ARTICHOKES STUFFED WITH HERBED CREAM CHEESE AND BAY SHRIMP
Ray's Boathouse, Seattle, Washington. Chef Charles Ramseyer uses a pastry bag to pipe the herbed cream cheese into the steamed artichokes, which you can do as well if you want a fancier finish to the filling, though a plain old spoon works well too. The artichokes can be stuffed up to 2 hours in advance and refrigerated until ready to serve. To eat, use the leaves to scoop up some of the cream cheese filling, scraping the tender flesh from the base of the leaf as you draw it between your teeth. From The Best Northwest Places Cookbook (Volume 2) by Cynthia Nims.
Provided by lazyme
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
- Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
- Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
- CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
- Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
- Rub all cut surfaces with one of the lemon halves.
- Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
- Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
- Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
- Drain the artichokes and set them upside down on paper towels to drain and cool.
- WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
- Spoon the herbed cream cheese into the artichokes, smoothing the top.
- Top each artichoke with some of the shrimp and serve right away.
Nutrition Facts : Calories 534.9, Fat 39, SaturatedFat 17, Cholesterol 128.2, Sodium 856.8, Carbohydrate 34.3, Fiber 9.7, Sugar 3.4, Protein 20.6
ARTICHOKE SHRIMP BAKE
I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
SHRIMP AND ARTICHOKE CASSEROLE
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Provided by drhousespcatcher
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.
STUFFED ARTICHOKES
A delicious stuffing for a special change from ordinary boiled or steamed artichokes.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
- In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
- Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
- Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g
More about "shrimp stuffed artichoke recipes"
15-MINUTE SAUTéED SHRIMP WITH ARTICHOKES - HEALTHY DELICIOUS
From healthy-delicious.com
SHRIMP ARTICHOKE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BABY SHRIMP STUFFED ARTICHOKES RECIPE
From crecipe.com
BAKED STUFFED ARTICHOKES RECIPE - SHRIMP RECIPES
From shrimpfoodrecipes.blogspot.com
SHRIMP-AND-ARTICHOKE SALAD RECIPE | MYRECIPES
From myrecipes.com
SHRIMP STUFFED ARTICHOKE - PLAIN.RECIPES
From plain.recipes
CHEESY ITALIAN STUFFED ARTICHOKES WITH SHRIMP - JETT'S …
From jettskitchen.com
SHRIMP AND ARTICHOKE-STUFFED FISH | RECIPES WIKI | FANDOM
From recipes.fandom.com
SHRIMP & ARTICHOKE STUFFED MUSHROOMS - CELEBRATION GENERATION
From celebrationgeneration.com
JOHN BESH'S STUFFED ARTICHOKES WITH CRABMEAT AND SHRIMP
From louisiana.kitchenandculture.com
SHRIMP STUFFED ARTICHOKES WITH INDIAN SPICES - SPICEROOTS
From spiceroots.com
SHRIMP REMOULADE STUFFED ARTICHOKE BOTTOMS - YOUTUBE
From youtube.com
STUFFED ARTICHOKES WITH SHRIMP, AVOCADO AND TOMATO
From ninosalvaggio.com
CHEF JOHN SHARES THE SECRET TO STUFFING AND ROASTING ARTICHOKES
From allrecipes.com
SHRIMP WITH ARTICHOKES RECIPE - LOS ANGELES TIMES
From latimes.com
STUFFED ARTICHOKES WITH THAI SHRIMP SALAD - FOODIECRUSH
From foodiecrush.com
BABY SHRIMP STUFFED ARTICHOKE BOTTOMS - REESE SPECIALTY FOODS
From reesespecialtyfoods.com
SHRIMP AND CRAB STUFFED ARTICHOKES – COCONUT & LIME
From coconutandlime.com
SHRIMP SALAD-STUFFED ARTICHOKES - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
ARTICHOKE BOTTOMS WITH SHRIMP, LEMON BUTTER, AND HERBED …
From finecooking.com
LEMONY SHRIMP STUFFED ARTICHOKE BOTTOMS
From iliosfoods.ca
SHRIMP STUFFED ARTICHOKES - THE FRANGLOSAXON COOKS
From franglosaxon.com
RECIPE: SHRIMP STUFFED ARTICHOKES - RECIPELINK.COM
From recipelink.com
STUFFED ARTICHOKES WITH SHRIMP | EMERILS.COM
From emerils.com
SHRIMP-STUFFED ARTICHOKES WITH LEMON MAYONNAISE RECIPE - EAT …
From eatsmarter.com
SHRIMP AND ARTICHOKE STUFFED MUSHROOMS RECIPE | RECIPES, …
From pinterest.ca
SHRIMP-STUFFED ARTICHOKES à LA JULIA CHILD — THREE MANY COOKS
From threemanycooks.com
SHRIMP & BACON STUFFED ARTICHOKES - KELLAN'S KITCHEN
From kellanskitchen.com
BABY SHRIMP STUFFED ARTICHOKES | EMERILS.COM
From emerils.com
KETO SHRIMP STUFFED MUSHROOMS WITH ARTICHOKE PESTO
From thecheerfulkitchen.com
SHRIMP ARTICHOKE DIP - EASY APPETIZER! - FED BY SAB
From fedbysab.com
SHRIMP AND ARTICHOKE LINGUINE, SHRIMP PASTA, PASTA RECIPE
From natashaskitchen.com
You'll also love