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Blackened Shrimp Stuffed Artichokes



INGREDIENTS:


6 Medium Raw Shrimp

1 Tbsp. Butter

2 Medium Artichokes

Sprinkle of Slap Ya Mama

Sprinkle of Blacken Magic Seasoning

Sea Salt

Black Pepper

1 Cup Bread Crumbs

3 Whole Large Mushrooms, DICED

1 tsp Thyme

1 tsp Oregano

2 Tbsp. Parsley

2 Tbsp. Fresh Grated Parmesan

3 Garlic Cloves, minced

1/2 White Onion, minced

Olive Oil



RECIPE:


Gather your ingredients.



The first thing you have to do is clean up the Artichokes. You have to cut off the bottom stem and also the points of each leaf. Then make a nice clean even cut on the top. Then rinse them off under the faucet and then turn them upside down in a strainer while you make the stuffing.



In a bowl, add in the bread crumbs, mushrooms, thyme, oregano, parsley, Parmesan, garlic and onion. Toss gently.



Pour about 1/4 cup of olive oil into the bowl to moisten the bread crumb mixture. You don't want it too wet but not too dry. Mix it all up.



Starting at the bottom leaves, start filling up each leaf of the artichoke. Continue until they are both done.



Take a pot large enough for both artichokes to stand up flat. Put about 2" of water into the pot. Sit the artichokes in the pot and then splash a little more Olive Oil on top. Cover and bring water to a boil. As soon as the water is bubbling, reduce heat to medium low, cover and cook for about 1 1/2 hours. Every 15 minutes check the water level and replace water as needed. You will see the artichoke start to bloom open when it is almost done. The only way to see if they are soft is to remove one leaf towards the center and eat it to see if it is soft. If they are, it is time to cook your shrimp.


I used my Tangine pot and it worked great!!



Blacken the shrimp however you want. I always sprinkle both sides of the shrimp with Magic Blackening Powder by Chef Paul Prudhomme and also Slap Ya Mama with a knob of butter and a little splash of Olive Oil. Get the pan hot and then add the butter and put in the shrimp. Cook about 2 minutes per side. Remove from pan when cooked and cut each shrimp into about 4 pieces. Take the cover off the artichoke pot and just lay in the shrimp pieces randomly.



Serve hot with a good bread. Enjoy!!










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