Best 5 Shrimp Stuffed Artichoke Recipes
Embark on a culinary journey with our delightful Shrimp Stuffed Artichoke recipe, a dish that harmonizes the briny sweetness of shrimp with the earthy elegance of artichokes. This exceptional dish tantalizes taste buds with a symphony of flavors, textures, and aromas. Expertly crafted with a medley of succulent shrimp, savory bread crumbs, aromatic herbs, and a touch of tangy lemon, these stuffed artichokes emerge from the oven as a feast for the eyes and palate.
Accompanying this main course masterpiece are three enticing variations that cater to diverse preferences. For those seeking a vegetarian delight, the Spinach and Mushroom Stuffed Artichoke offers a symphony of earthy flavors, while the Crab Stuffed Artichoke indulges seafood enthusiasts with its luxurious crab filling. And for those who appreciate the classic combination of artichokes and cheese, the Artichoke and Cheese Stuffed Artichoke is a timeless choice that never disappoints.
SHRIMP STUFFED ARTICHOKES
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
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 SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
SHRIMP FRANCESCA
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
- Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
- Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.2 g, Cholesterol 235.5 mg, Fat 25.2 g, Fiber 2.6 g, Protein 23.6 g, SaturatedFat 15.2 g, Sodium 940.2 mg, Sugar 0.8 g
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
SHRIMP STUFFED ARTICHOKE
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
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.
Tips:
- Choose fresh, plump shrimp. This will ensure that they are flavorful and juicy.
- Clean the shrimp properly. Remove the shells and devein them.
- Use a variety of seasonings. This will add flavor and depth to the shrimp stuffing.
- Don't overcook the shrimp. They should be cooked until they are just opaque.
- Prepare the artichokes properly. Trim the stems and remove the tough outer leaves.
- Stuff the artichokes with the shrimp mixture. Be sure to pack the mixture tightly.
- Bake the artichokes until they are tender. This will take about 30 minutes.
- Serve the artichokes hot. You can garnish them with fresh herbs or a squeeze of lemon juice.
Conclusion:
Shrimp stuffed artichokes are a delicious and elegant appetizer or main course. They are perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make this dish at home. So next time you're looking for something new and exciting to try, give shrimp stuffed artichokes a try. You won't be disappointed!
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