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Shrimp Stuffed Artichokes Recipe
|Canned shrimp||6 1⁄2 Ounce, drained (1 Can)|
|Hard-cooked eggs||2 , chopped|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Commercial sour cream||1⁄4 Cup (4 tbs)|
|Fresh artichokes||4 , cooked, drained, and chilled|
|Zucchini slice||4 (Fresh)|
Serving size: Complete recipe
Calories 888 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 516.7 mg172.2%
Sodium 909.4 mg37.9%
Total Carbohydrates 93 g30.9%
Dietary Fiber 40.8 g163.1%
Sugars 23.8 g
Protein 84 g167.4%
Vitamin A 56.5% Vitamin C 345.5%
Calcium 51% Iron 65.4%
*Based on a 2000 Calorie diet
Cover with paper towel.
Microwave at HIGH 2 to 2 1/2 minutes.
Crumble bacon into a small mixing bowl.
Add shrimp, chopped eggs, celery, horse radish, and sour cream.
Spread artichoke leaves apart and remove choke with a spoon.
Fill center and around leaves with shrimp mixture.
Place each artichoke on a serving plate and garnish with zucchini slices to serve.