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Artichokes Filled With Shrimp Recipe
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Shrimp||3⁄4 Cup (12 tbs), peeled and deveined (Cooked)|
|Potato||1 , boiled and thinly sliced|
|Celery stalks||2 , finely chopped|
|Sour cream||1⁄4 Cup (4 tbs)|
|Miracle whip dressing||1⁄4 Cup (4 tbs)|
|Lettuce leaves||4 (For Garnish)|
Serving size: Complete recipe
Calories 671 Calories from Fat 138
% Daily Value*
Total Fat 16 g24.2%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 181.5 mg60.5%
Sodium 3135.6 mg130.7%
Total Carbohydrates 106 g35.5%
Dietary Fiber 33.7 g134.7%
Sugars 17 g
Protein 42 g84%
Vitamin A 78.8% Vitamin C 203.7%
Calcium 40.4% Iron 60%
*Based on a 2000 Calorie diet
Pee! off the tough outer leaves and cut off and half inch from the tops.
Combine the artichokes in a saucepan with the water, salt and lemon juice.
Over high heat bring to a boil.
Reduce heat and cook, covered, about 45 minutes or until the artichokes are tender.
When cool, part the center leaves and with a teaspoon scoop out the thistle-like choke and pink leaves.
In a mixing bowl, combine the shrimp (reserving a few for garnish), potato, celery, sour cream and salad dressing.
Fill the artichokes with the mixture.
Top with the reserved shrimp.
Arrange the stuffed artichokes on a serving platter covered with green lettuce leaves.
Chill until serving time.