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Recipe Name: Artichoke Stuffed With Shrimp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 6

6 Artichokes, 3" across
1 1/2 Pound(s) Raw small shrimp
6 Tablespoon(s) Lemon Juice
2 3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Tarragon
1/4 Teaspoon(s) Black pepper
1 Cup(s) Mayonnaise
Date: Tue, 27 Feb 1996 11:46:35 -0800 From: Gerald Edgerton
<> I don't know if you would classify this as a
brunch item, but it is very good. We got it out of Food and Wine or
the Gourmet magazine around 20 years ago. To prepare artichokes,
remove the stems, cut 1/2" off of top and snip off sharp tips of
leaves and cook. Don't over cook. Remove chokes of artichoke by
carefully spreading leaves and pulling out innermost ones and scrape
away the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water
to a boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add
shrimp and bring to a boil. Reduce heat and simmer 3 to 5 minutes till
shrimp turns pink. Reserve 1/2 cup water shrimp was cooked in, then
drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place
remaining shrimp in blender with reserved liquid, the remaining 5
tablespoons lemon juice, seasonings and 1 cup mayonnaise. Blend until
shrimp are broken up, chill in refrigerator, where it will become
considerably thicker until ready to fill artichokes.
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 237
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 153.1mg
Sodium: 1986.4mg
Potassium: 152.8mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: 2.9g
Protein: 15.9g

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