How to Stuff a Thistle

When Brenda S. asked for a recipe for Stuffed Artichokes, I had a number of ideas but chose the one with a shrimp stuffing. It makes for a light, cool dinner or lunch – and doubles as an appetizer to share as well.

Use the artichoke leaves to scoop up a bit of the shrimp stuffing instead of the usual butter or mayo.

Shrimp Stuffed Artichokes

  • 3 medium-sized artichokes (about 3″ across the base)
  • water
  • 3 tsp. salt, divided
  • 4 Tbsp. plus 2 tsp. fresh lemon juice, divided
  • 3/4 lbs. raw shrimp
  • 1/4 tsp. tarragon
  • 1/8 tsp. freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped celery

Prepare the artichokes by snipping off the pointed ends of each leaf. Trim the stem so it’s even with the bottom. Remove any tough bottom leaves and cut off about 1/2 inch from the top, using a stainless steel knife or scissors. Put trimmed artichokes in large non-aluminum pot; add water to cover by at least 2″.  Add 1 tsp. salt and 2 tsp. lemon juice. Bring to a boil, cover and simmer for 25 to 40 minutes until tender. Time depends on size. If you can stick a knife through the bottom easily, or if 2 or 3 of the bottom leaves can be easily removed, they’re done. Remove and drain well; let cool.

Cut the prepared artichokes in half from top to bottom. Remove the “choke” by spreading out the leaves so that the innermost leaves (they will be pale in color, thorny with a purple tint) are visible. With a spoon carefully scrape off the “bristles” from the heart and discard.

To cook the shrimp, bring 1 quart of water to a boil and add 1 Tbsp. lemon juice and 2 tsp. salt. Add shrimp and bring the water back to a boil. Reduce heat and simmer, covered, 3-4 minutes, just until the shrimp turn pink. Don’t overcook the shrimp as they cook quickly. Reserve 1/2 cup of the shrimp water. Drain, peel and clean the shrimp. Reserve 9 shrimp for garnish.

Place remaining shrimp in blender or food processor with the reserved shrimp water, the remaining 3 Tbsp. lemon juice, salt, tarragon, black pepper and mayonnaise. Pulse until the shrimp are broken up but still in pieces. Add the celery. Chill in refrigerator (it will thicken as it chills).

When ready to serve, spoon shrimp into center of artichokes, garnish with reserved whole shrimp.

This entry was posted in Appetizers, Fish, Posts, Recipes, Salad, Seafood and tagged , , , , , . Bookmark the permalink.

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