|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.