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Recipe Name: Artichoke Heart Filled With Crab And Shrimp Served In A T Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Artichoke hearts, cooked
110 Gram(s) Crab meat, 4oz
225 Gram(s) Shrimps, 8oz
225 Gram(s) Clarified butter, 8oz
2 Egg yolks
2 Teaspoon(s) Fresh tarragon, chopped
1 Teaspoon(s) White wine vinegar
2 Tomato concasse
290 Clear stock, 1/2 pint
Juice 1/2 lemon
Curly endive lettuce and
Salt and pepper
Put the artichoke hearts on the stove to reheat. Sweat the crab meat
and shrimps together in some butter. For the sauce: Beat the egg yolks
over water with the lemon juice. Slowly add the clarified butter.
Season and add the chopped tarragon. Bind the crab meat and shrimp
with 1 tbsp of the sauce. Drain off the hearts, fill with the mixture.
Coat the filled artickhoke hearts with sauce. Dress the curly endive
with tomato concasse and olive oil and salt and pepper. To serve, put
some salad on a plate, balance a heart on top, pour the sauce over and
around. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 33
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 90.1mg
Sodium: 4.6mg
Potassium: 49.7mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 1.6g

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