Shrimp Stuffed Artichoke

Name: Shrimp Stuffed Artichoke
Ingredients: 1 lb boiled shrimp, peeled; 1 large fresh artichoke; 3/4 cup olive oil; 4 tablespoons butter; 1 medium onion, finely chopped; 1/2 green bell pepper, finely chopped; 2 cups green onions, finely chopped; 2/3 cup fresh garlic, very finely chopped (from about 3 heads garlic); 1 (14 ounce) can artichoke hearts, finely chopped, liquid reserved; 2 cups Italian seasoned breadcrumbs; 1 cup romano cheese, shredded; 1 tablespoon parmesan cheese, grated; 1 tablespoon paprika

13 ingredients

11 steps

Ingredients

1 lb boiled shrimp, peeled
1 large fresh artichoke
3/4 cup olive oil
4 tablespoons butter
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
2 cups green onions, finely chopped
2/3 cup fresh garlic, very finely chopped (from about 3 heads garlic)
1 (14 ounce) can artichoke hearts, finely chopped, liquid reserved
2 cups Italian seasoned breadcrumbs
1 cup romano cheese, shredded
1 tablespoon parmesan cheese, grated
1 tablespoon paprika

Directions

1

Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.
2

Cover and cook on high for 7-9 minutes, or until tender.
3

Drain and let cool.
4

Remove and refrigerate leaves.
5

Chop heart and tender center of stem; refrigerate if prepared ahead.
6

Heat together olive oil and butter in a very large skillet.
7

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.
8

Thoroughly mix in bread crumbs, then cheeses. Remove from heat.
9

Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.
10

Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.
11

Serve on pretty platter.