Shrimp Stuffed Artichoke Recipes

STUFFED ARTICHOKES

Steps:

• Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
• In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
• Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
• Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

15-MINUTE SHRIMP AND ARTICHOKE SAUTé

Steps:

• Add the quinoa and 2 cups of water to a small saucepan over medium heat Bring to a simmer. Cover and cook 15 minutes, or until the water has absorbed. Fluff with a fork.
• Meanwhile, add the frozen shrimp to a cold sauté pan. Cook over medium heat for 4 minutes, turning occasionally. Pour off any liquid and return the pan to the burner, along with the seasoned butter medallions, beans, and artichokes. Cook 2 minutes, stirring once to twice, or until the butter has melted and the shrimp are opaque. Remove the pan from the heat and stir in the spinach.
• Serve the shrimp and artichoke sauté over the cooked quinoa.

ARTICHOKE SHRIMP BAKE

Steps:

• Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

SHRIMP STUFFED ARTICHOKES

Steps:

• Wash and trim artichokes.
• Steam over boiling water in a covered kettle for 30-40 minutes, or until tender when pierced.
• Turn them bottom up, place on paper towels and chill thoroughly.
• Carefully spread the center leaves of each artichoke open enough to expose the thistle-like choke.
• With a spoon, scoop and scrape the choke out, leaving the edible artichoke bottom intact.
• The artichoke should retain its shape with a hole in the center for the filling.
• Toss the shrimp with the parsley, dill or tarragon, and 1 tablespoon lemon juice.
• Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine.
• Season with salt and pepper to taste, and additional lemon juice if necessary.
• Fill the artichokes with the mixture and serve.

SHRIMP AND ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
• Wash mushrooms. Remove stems - setting them aside - and arrange on baking sheet.
• Cut off and discard the very end - any "woody" part - of the mushroom stems. Finely mince the remaining lengths of stems.
• In a large frying pan, combine oil, minced mushroom, artichoke hearts, and onion. Heat, stirring frequently, until onions are translucent, mushrooms soft, and any remaining moisture in the pan has been cooked off.
• Add garlic and chopped shrimp, continue to cook until shrimp is cooked (pink). Stir in softened cream cheese and about 1/3 each of the parmesan cheese, mix until well combined. Season to taste with black pepper.
• Generously scoop mixture into the "cup" side of each mushroom cap, allowing it to mound above the edge of the mushroom.
• Once all of the mixture has been divided among the mushroom caps, sprinkle tops with the remaining shredded cheese.
• Bake for 25 minutes. When done, they will be hot and have liquid forming under the mushroom caps.
• Serve hot!

SHRIMP-STUFFED ARTICHOKE BOTTOMS

Steps:

• Preheat oven to 350 degrees.
• Drain and arrange artichoke bottoms in a buttered glass pie dish.
• In a sauce pan, melt butter and blend in flour. Stir in heavy cream and cook over low medium-low heat until sauce thickens. Add sherry and shrimp, then cheese and salt. Cook until cheese melts. Pour this mixture over artichoke bottoms and bake for 20 minutes.
• Serve immediately.

STUFFED ARTICHOKES WITH SHRIMP

Steps:

• Trim the sharp ends of each artichoke with scissors, and place in a large pot. Combine the artichokes with the lemon juice, olive oil, salt, and fill pot with enough water to cover the artichokes. Boil for 40 minutes or until tender. Remove artichokes from pot and let cool.
• Once artichokes have cooled, scoop out the centers with a spoon, to remove the choke.
• To prepare the sauce, combine mayonnaise, lemon juice, honey and mustard in a small bowl and mix well until smooth.
• Mix the shrimp with 3 tablespoons of the sauce and add the paprika and saffron.
• To serve, fill each artichoke with the remaining sauce. Garnish each artichoke by filling each leaf with a shrimp. Place on a large platter and serve with cherry tomatoes.