| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Artichokes; 3" across |
| 1 1/2 |
lb |
Raw small shrimp |
| 6 |
tb |
Lemon juice |
| 2 3/4 |
ts |
Salt |
| 1/2 |
ts |
Tarragon |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Mayonnaise |
INSTRUCTIONS
Date: Tue, 27 Feb 1996 11:46:35 -0800
From: Gerald Edgerton <jerrye@wizard.com>
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 1/2" 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 1/2 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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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