| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1995 | 1 | Servings | ||
INGREDIENTS
| 2 | Artichokes, each about 3/4 | |
| pound | ||
| 1 | Garlic clove | |
| 1 | T | Fresh lemon juice or to |
| taste | ||
| 1 | T | Freshly ground black pepper |
| 2 | t | Worcestershire sauce |
| 1/2 | t | Tabasco |
| 1/2 | t | Dried basil, crumbled |
| 1/2 | t | Salt, or to taste |
| 1/4 | t | Dried oregano, crumbled |
| 1/4 | t | Cayenne |
| 1 | Stick cold unsalted butter | |
| cut into bits 1/2 | ||
| cup | ||
| 1/2 | lb | Small shrimp in their |
| shells preferably with | ||
| heads about 24 | ||
| 3 | Scallions, minced | |
| Accompaniments: crusty bread | ||
| and lemon | ||
| wedges |
INSTRUCTIONS
Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife. While artichokes are cooking, preheat oven to 500F. Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well. Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes. Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges. Serves 2. Gourmet April 1995 Converted by MC_Buster. Per serving: 168 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g Protein; 38g Carbohydrate; 0mg Cholesterol; 1415mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1705
Calories From Fat: 736
Total Fat: 83.8g
Cholesterol: 663mg
Sodium: 2493mg
Potassium: 906.5mg
Carbohydrates: 225.6g
Fiber: 12.5g
Sugar: 3.7g
Protein: 25.8g