Shrimp Stuffed Artichokes Recipes

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ARTICHOKE SHRIMP BAKE



Artichoke Shrimp Bake image

I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

1 pound cooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2/3 cup frozen pearl onions, thawed
2 cups sliced fresh mushrooms
1 small sweet red pepper, chopped
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1/2 cup sour cream
1/4 cup sherry or chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon zest
1/8 teaspoon white pepper
TOPPING:
1/2 cup soft bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
Hot cooked rice, optional

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.

Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.

SHRIMP AND ARTICHOKE STUFFED MUSHROOMS



Shrimp and Artichoke Stuffed Mushrooms image

Shrimp and Artichoke Stuffed Mushrooms - a hearty but elegant appetizer. These come together quickly and easily, and are super satisfying.

Provided by Marie Porter

Categories     Appetizer

Time 40m

Number Of Ingredients 9

1 Tbsp Olive Oil
1.5 lbs Baby Bella / Crimini Mushrooms
1 14 oz can Artichoke Hearts (Drained, Rinsed, Chopped)
1/2 Small Onion (Finely Chopped)
3 Garlic cloves (Pressed or Minced)
1/2 lb Shrimp (Shells Removed, Chopped)
8 oz Cream Cheese (Softened)
1/2 Cup Shredded Parmesan Cheese
1/4 tsp Ground Pepper

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!

Nutrition Facts : Calories 52 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 29 mg, Sodium 116 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP STUFFED ARTICHOKE



Shrimp Stuffed Artichoke image

In New Orleans a stuffed artichoke is a tradition. Garlic, cheese, olive oil, and bread crumbs, all stuffed in and around the leaves make for some really good bites to eat with cocktails. Add shrimp, crab or crawfish to send it over the top! In this recipe the leaves are removed and then topped with the delicious stuffing.

Provided by Penny Stettinius

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb boiled shrimp, peeled
1 large fresh artichoke
3/4 cup olive oil
4 tablespoons butter
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
2 cups green onions, finely chopped
2/3 cup fresh garlic, very finely chopped (from about 3 heads garlic)
1 (14 ounce) can artichoke hearts, finely chopped, liquid reserved
2 cups Italian seasoned breadcrumbs
1 cup romano cheese, shredded
1 tablespoon parmesan cheese, grated
1 tablespoon paprika

Steps:

  • Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.
  • Cover and cook on high for 7-9 minutes, or until tender.
  • Drain and let cool.
  • Remove and refrigerate leaves.
  • Chop heart and tender center of stem; refrigerate if prepared ahead.
  • Heat together olive oil and butter in a very large skillet.
  • Add onions, bell peppers, green onion and garlic; cook over high heat until clear and tender, 8 to 10 minutes, stirring occasionally. Add canned artichokes, liquid from can, and reserved artichoke heart and stem.
  • Thoroughly mix in bread crumbs, then cheeses. Remove from heat.
  • Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.
  • Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.
  • Serve on pretty platter.

SHRIMP STUFFED ARTICHOKES



Shrimp Stuffed Artichokes image

from Best of the Best California Cookbook, 2000, Quail Ridge Press. Editors Gwen McKee and Barbara Mosley chose the over 500 recipes in the book from more than 100 outstanding California cookbooks

Provided by ngibsonn

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 large artichokes, washed and trimmed
1 lb cooked baby shrimp
2 tablespoons chopped parsley
1 teaspoon chopped fresh dill or 1 teaspoon tarragon
1 tablespoon lemon juice, more to taste
1/2 cup mayonnaise
2 tablespoons olive oil
salt
pepper

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.

STUFFED ARTICHOKES WITH SHRIMP



Stuffed Artichokes with Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

4 large artichokes
1 lemon, juiced
2 tablespoons olive oil
Salt
4 tablespoons mayonnaise
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon mustard
1 pound shrimp, boiled and peeled
1/4 teaspoon paprika
Pinch saffron
1/2 pound cherry tomatoes

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.

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