|Salad oil||1 Teaspoon|
|Bay leaf||1 , crushed|
|Cream cheese||3 Ounce (1 Package)|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Half and half||2 Tablespoon (Light Cream)|
|Cooked shrimp||1⁄4 Pound|
Cover the artichoke with water; add 1 tablespoon vinegar per quart of water, the oil, bay leaf, and salt.
Simmer about 30 minutes, or until a leaf pulls away easily and its base is tender.
Cool, then remove the leaves.
Use the leaves that have a good edible portion on the ends.
Blend the cream cheese with hot-pepper seasoning, garlic powder, additional salt to taste, and half-and-half to make a smooth paste.
Spread this filling on the base of each leaf.
Place a small shrimp on top of the filling and sprinkle with paprika.
Arrange on a round plate or tray in the shape of a sunflower so each leaf is easy to pick up.