Yield: 6 Servings
|6 mediums||Artichokes; 3" across|
|1½ pounds||Raw small shrimp|
|6 tablespoons||Lemon juice|
|¼ teaspoon||Black pepper|
Date: Tue, 27 Feb 1996 11:46:35 -0800 From: Gerald Edgerton <jerrye@...> I don't know if you would classify this as a brunch item, but it is very good. We got it out of Food and Wine or the Gourmet magazine around 20 years ago.
To prepare artichokes, remove the stems, cut ½" off of top and snip off sharp tips of leaves and cook. Don't over cook. Remove chokes of artichoke by carefully spreading leaves and pulling out innermost ones and scrape away the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water to a boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add shrimp and bring to a boil. Reduce heat and simmer 3 to 5 minutes till shrimp turns pink. Reserve ½ cup water shrimp was cooked in, then drain, peel and clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in blender with reserved liquid, the remaining 5 tablespoons lemon juice, seasonings and 1 cup mayonnaise. Blend until shrimp are broken up, chill in refrigerator, where it will become considerably thicker until ready to fill artichokes.
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