Best Artichokes Stuffed With Herbed Cream Cheese And Bay Shrimp Recipes
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.
ARTICHOKES STUFFED WITH HERBED CREAM CHEESE AND BAY SHRIMP
Ray's Boathouse, Seattle, Washington. Chef Charles Ramseyer uses a pastry bag to pipe the herbed cream cheese into the steamed artichokes, which you can do as well if you want a fancier finish to the filling, though a plain old spoon works well too. The artichokes can be stuffed up to 2 hours in advance and refrigerated until ready to serve. To eat, use the leaves to scoop up some of the cream cheese filling, scraping the tender flesh from the base of the leaf as you draw it between your teeth. From The Best Northwest Places Cookbook (Volume 2) by Cynthia Nims.
Provided by lazyme
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
- Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
- Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
- CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
- Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
- Rub all cut surfaces with one of the lemon halves.
- Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
- Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
- Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
- Drain the artichokes and set them upside down on paper towels to drain and cool.
- WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
- Spoon the herbed cream cheese into the artichokes, smoothing the top.
- Top each artichoke with some of the shrimp and serve right away.
Nutrition Facts : Calories 534.9, Fat 39, SaturatedFat 17, Cholesterol 128.2, Sodium 856.8, Carbohydrate 34.3, Fiber 9.7, Sugar 3.4, Protein 20.6
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 AND ARTICHOKE CASSEROLE
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Provided by drhousespcatcher
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.
SHRIMP-STUFFED ARTICHOKE BOTTOMS
What an easy and elegant appetizer! I use small pre-cooked and peeled frozen shrimp to make things really speedy.
Provided by KathyP53
Categories Brunch
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 401.4, Fat 25.4, SaturatedFat 15.5, Cholesterol 282.9, Sodium 596.5, Carbohydrate 10.3, Fiber 3.1, Sugar 0.4, Protein 29.2
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When it comes to appetizers, artichokes stuffed with herbed cream cheese and bay shrimp recipes are an instant crowd-pleaser. These small bites of deliciousness are a perfect blend of tangy, savory, and refreshing flavors that make them a must-try for any gathering or party.
The Artichoke: A Nutritious and Versatile Vegetable
Artichokes have been enjoyed for centuries for their savory taste and nutritious benefits. They are rich in fiber, vitamin C, and antioxidants, making them an excellent choice for a healthy diet. Apart from being nutritious, artichokes are also incredibly versatile. They can be sautéed, roasted, grilled, or simply served raw in salads or dips. However, one of the most popular ways to enjoy artichokes is by stuffing them with different fillings, like herbed cream cheese and bay shrimp.The Filling: Herbed Cream Cheese and Bay Shrimp
Herbed cream cheese and bay shrimp are the perfect filling to complement the nutty and slightly sweet flavor of artichokes. The cream cheese's smooth and tangy texture brings out the artichoke's delicate taste while the bay shrimp adds a refreshing hint of seafood. The herbed cream cheese used in this recipe is typically made by adding fresh herbs, like chives, basil, parsley, and dill, to the cream cheese. This mixture results in a creamy and herbaceous filling that pairs perfectly with bay shrimp.The Recipe: Steps to Make Artichokes Stuffed with Herbed Cream Cheese and Bay Shrimp
Ingredients
- 2 large artichokes
- 1 cup of bay shrimp
- 8 oz. of cream cheese (room temperature)
- 2 tablespoons of fresh herbs (finely chopped)
- 1 tablespoon of lemon juice
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Prepare the artichokes by cutting the top inch off and the stem at the bottom. Use kitchen scissors to snip off the artichoke tips and remove the outer leaves until you reach the tender inner leaves.
- Boil the artichokes in a pot of salted water for 15-20 minutes or until tender. Drain and let cool.
- In a mixing bowl, add cream cheese, fresh herbs, salt, pepper, and lemon juice. Mix until all ingredients are evenly distributed.
- Add the bay shrimp to the cream cheese mixture and gently stir until combined.
- Spoon the filling into the center of each artichoke, spreading some of it in between the leaves.
- Drizzle a little olive oil on top of each artichoke and season with salt and pepper.
- Place the artichokes in a baking dish and bake for 20-25 minutes or until the filling is golden brown.
- Let the artichokes cool for a few minutes before serving.
Conclusion
Artichokes stuffed with herbed cream cheese and bay shrimp recipes are a scrumptious treat that is both nutritious and versatile. This appetizer is perfect for a small gathering or a big party, as they are easy to make and easy to eat. The filling of herbed cream cheese and bay shrimp is a delicious contrast in flavors that makes these artichokes an instant hit. So, next time you're looking for a fun and tasty appetizer, consider this recipe, and you won't be disappointed.
Artichokes stuffed with herbed cream cheese and bay shrimp is a popular dish that never fails to impress guests at any dinner party. The combination of artichokes, cream cheese, and shrimp creates a unique flavor that is both savory and tangy. In this article, we will explore valuable tips on how to create a perfect artichoke stuffed with herbed cream cheese and bay shrimp recipe that will leave your guests asking for more.