Shrimp Salad-Stuffed Artichokes

Sweet shrimp salad gets stuffed into steamed fresh artichokes.

Shrimp Salad-Stuffed Artichokes
Makes 4 servings
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  1. ½ cup mayonnaise
  2. 2 tablespoons sour cream
  3. 1 tablespoon spicy brown mustard
  4. 1 teaspoon fresh lemon juice
  5. ½ teaspoon salt
  6. ½ teaspoon ground black pepper
  7. 2 pounds medium fresh shrimp, peeled, deveined, cooked, and chopped
  8. ½ cup diced celery
  9. ¼ cup sliced green onion
  10. 4 large fresh artichokes
  1. In a large bowl, stir together mayonnaise and next 5 ingredients; stir in shrimp, celery, and green onion. Cover and refrigerate for at least 2 hours.
  2. Trim artichoke stems, and remove layer of leaves. Cut off tip of artichoke leaves, and cut ½ inch off top of artichokes.
  3. To a Dutch oven, add water to a depth of 1 inch, and place a steamer basket in pot. Stand artichokes upright in basket, and bring water to a boil. Cover, reduce heat, and simmer for 35 to 40 minutes or until stem ends can be easily pierced with a knife. Remove artichokes, and turn artichokes upside down to drain.
  4. Spread outer artichoke leaves slightly; discard center petals covering fuzzy choke. Scrape out choke from artichokes using a grapefruit spoon or teaspoon. Spoon shrimp mixture into center of artichokes. Serve immediately.
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