Artichokes Stuffed with Shrimp and Scallops

Southern.Crockpot's picture

Dec. 27, 2011

Ingredients

Small shrimp 1/2 Pound , peeled, deveined and cut in half
Bay scallops 1/2 Pound
Fresh lime juice 1/2 Cup (8 tbs)
Finely chopped celery 1/2 Cup (8 tbs)
Finely chopped onion 1/4 Cup (4 tbs) , finely chopped
Dried cilantro 1 Tablespoon (Use Whole)
Olive oil 1 Tablespoon
Artichokes 4 Medium
Lemon wedges 3 (Use As Required)
Mustard vinaigrette sauce 1/4 Cup (4 tbs) (Use As Required)

Directions

MAKING

1)Use a large skillet mix shrimp ,bay scallops,lime juice, celery ,onion, cilantro and olive oil.

2)Let it boil over medium-high heat, stirring occasionally.

3)After some time transfer the mixture to a large bowl and let it cool.

4)In the mean-time wash artichokes in cold water throughly.

5)Cut off the stem end, and trim about 1/2 inch from top of each artichoke,removing loose bottom leaves.

6)With scissors, trim away the outer leaf.

7)Further to prevent dicoloration, rub top of artichoke and edges of leaves with lemon wedge.

8)Use a large ductch oven, place artichokes in 2 inches of water and boil it by covering it.

9) The outer leaf should come out automatically so simmer it for atleast 30 to 35 minutes.

10)Keep the artichoke on the rack, let it drain and then chill it.

11)Scrape out the center portion of the artichoke with a spoon by separating the outer leaf.

12)In the center portion of artichoke fill shrimp and scallops.

SERVING

13)Serve the dish with mustard-vinaigrette sauce for dipping.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 286Calories from Fat 90

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 400 mg16.67%

Total Carbohydrates 23 g7.7%

Dietary Fiber 9 g36%

Sugars 3 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet