** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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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