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Rating: 4.0/5 (27 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 609
% Daily Value**
Total Fat 48g
Saturated Fat 7g
Unsaturated Fat 28g
Cholesterol 242mg
Sodium 2744mg
Total Carbohydrate 24g
Dietary Fiber 16g
Sugars 3g
Protein 25g
Vitamin A  1%Vitamin C  46%
Calcium  19%Iron  18%
Potassium  18%Vitamin E  28%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Artichoke Stuffed with Shrimp

Date Added: April 16, 2011
This a simple and elegant appetizer recipe, easily whipped up for unexpected guests or great to add to a dinner party. Not to tangy, not to spicy, it's sure to please any guest with a sensitive pallet and delight those who enjoy sensational flavors.


6 Artichokes (about 3 inches across)
1 1/2 lbs Shrimp raw
6 tablespoons Lemon Juice
2 3/4 teaspoons Salt
1/2 teaspoon Tarragon
1/4 teaspoon Pepper black
1 cup Mayonnaise
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1. 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.

2. Remove chokes of artichoke by carefully spreading leaves and pulling out innermost ones and scrape away the fuzzy choke with a spoon.

3. To cook shrimp, bring 1 quart water to a boil, add 1 tablespoon lemon juice and 2 teaspoons salt.

4. Add shrimp and bring to a boil.

5. Reduce heat and simmer 3 to 5 minutes till shrimp turns pink.

6. Reserve 1/2 cup water shrimp was cooked in, then drain, peel and clean the shrimp.

7. Reserve 18 shrimp for garnish. Place remaining shrimp in blender with reserved liquid, the remaining 5 tablespoons lemon juice, seasonings and 1 cup mayonnaise.

8. Blend until shrimp are broken up, chill in refrigerator, where it will become considerably thicker until ready to fill artichokes.

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Dietary Notes:
This recipe is high in Vitamin C with 46% of your daily recommended intake per serving. This recipe is high in Vitamin E with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Sulfites, Shrimp, Fructose Malabsorption allergies.
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