Artichoke Bottoms With Shrimp And Citrus Salsa Recipes

ARTICHOKE BOTTOMS WITH SHRIMP AND CITRUS SALSA

Steps:

• Fill large nonreactive pot with cold water. Quarter two lemons; squeeze juice into water, and add quarters to pot. Trim one artichoke at a time, cutting stem to one-half inch. Remove leaves down to fuzzy choke, and neatly trim bottom of green exterior. Transfer artichoke to water. Repeat for all artichokes. Add 1 1/2 teaspoons salt, peppercorns, bay leaves, garlic, and 1 tablespoon oil. Cover, bring to a boil, and reduce to simmer. Cook, covered, over low heat until tender when pierced in center, 20 to 30 minutes. Drain.
• Meanwhile, cook shrimp in boiling water until opaque, 2 to 3 minutes. Strain; place under cool running water to stop cooking. Cut into three-quarter-inch pieces. Set aside.
• When artichokes are cool, 15 to 20 minutes, scoop choke; discard. Neatly trim artichoke bottoms; transfer to shallow container. Drizzle with 2 tablespoons oil, 2 tablespoons juice from remaining lemon, 1/4 teaspoon salt, and pepper. Coat artichokes in mixture. May be refrigerated up to one day ahead.
• Place the artichokes on a serving dish or platter. Arrange a small lettuce leaf on top of each artichoke. Fill each with shrimp and salsa.

CITRUS SALSA

Steps:

• Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
• Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
• Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

SHRIMP-STUFFED ARTICHOKE BOTTOMS

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.

SAUTEED ARTICHOKE BOTTOMS

Steps:

• In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
• In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
• To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

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.

SHRIMP AND ARTICHOKE SALAD

Steps:

• Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
• When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
• Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

CITRUS SHRIMP SALSA

Steps:

• Combine all ingredients in a large mixing bowl.
• Chill for 30 minutes or until ready to serve.
• Serve with tortilla chips and additional lime wedges.

SHRIMP WITH ARTICHOKES

Steps:

• If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
• Drain the artichoke pieces.
• Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
• When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
• Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

SHRIMP ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.