The Melting Pot 2.0/The Melting Pot 2.0.iso/food/vegatbls/stuffed_.art

Text File | 1995-10-12 | 1.7 KB | 38 lines

Shrimp-stuffed Artichokes

To insure that this dish looks as attractive as it should, you must
remove the chokes of the artichokes very carefully.  After you have
spread out the center leaves, pull out the very innermost ones -- they
will be pale in color and rather thorny -- then scrape away the
fuzzy choke with a spoon.  If it doesn't come easily, cut around it
with a grapefruit knife.  Don't overcook the artichoke lest it fall
apart when you handle it.

6 medium artichokes
1 1/2 pounds raw small chrimp
8 tablespoons lemon juice
4 3/4 teaspoons salt
1/2 teaspoon tarragon
1/4 teaspoon ground black pepper
1 cup mayonnaise

To prepare the artichokes, remove the stems, cut one-half inch off the tops
and snip off the sharp tips of each leaf.  Then cook, tightly covered, in
plenty of boiling water to which you have added two tablespoons of the lemon
juice and two teaspoons of salt, until the base can be pierced wtih a fork,
30 to 40 minutes.  Drain well.

To cook shrimp, bring one quart water to a boil, add one tablespoon lemon
juice and two teaspoons salt.  Add shrimp and bring the water to a boil
again.  Reduce heat and simmer, covered, three to five minutes or until
shrimp have turned pink.  Reserve one-half cup of the water the shrimp
were cooked in.  Then drain, peel and clean the shrimp.  Reserve 18
shrimp for garnish.  Place remaining shrimp in a blender with the reserved
liquid, the remaining five tablespoons of lemon juice, seasonings,
including the remaining three-quarter teaspoon of salt, and one cup of
mayonnaise.  Blend until the shrimp are broken up.  Chill the mixture in
the refrigerator, where it will become considerably thicker, until ready
to fill artichokes.