|Water||1 Cup (16 tbs)|
|Salad oil||1 Teaspoon|
|Bay leaf||1 , crushed|
|Cream cheese||3 Ounce (1 Package)|
|Garlic powder||1⁄2 Teaspoon|
|Light cream||2 Tablespoon|
|Small shrimp||1⁄4 Pound (Approximately)|
Cook the artichoke in a tightly covered container in water to cover; add the oil, bay leaf, and salt to the cooking water.
Simmer about 30 minutes, or until tender; cool, then remove the leaves.
Use the leaves that are firm enough to handle and have a good edible portion on the ends.
Blend the cream cheese with Tabasco, garlic powder, additional salt to taste, and cream 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.
Serving size: Complete recipe
Calories 645 Calories from Fat 408
% Daily Value*
Total Fat 46 g71.3%
Saturated Fat 23 g115%
Trans Fat 0.1 g
Cholesterol 299.2 mg99.7%
Sodium 1970.3 mg82.1%
Total Carbohydrates 28 g9.3%
Dietary Fiber 11.1 g44.5%
Sugars 5.5 g
Protein 35 g70.6%
Vitamin A 86.5% Vitamin C 43.2%
Calcium 25.4% Iron 38%
*Based on a 2000 Calorie diet