Artichoke Bottoms With Shrimp Lemon Butter And Herbed Breadcrumbs Recipes

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ARTICHOKE BOTTOMS WITH SHRIMP, LEMON BUTTER AND HERBED BREADCRUMBS image

Recipe From epicurious.com

Categories     Shellfish

Yield 6 appetizers

Number Of Ingredients 16

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Total Time 40 mins
Category Appetizers And Snacks
Calories 115 per serving

  • Coat a baking dish large enough to hold all the artichoke bottoms with cooking spray or olive oil.
  • Combine Parmesan cheese, mayonnaise, garlic, lemon zest, lemon juice, pine nuts, parsley and freshly ground black pepper in a bowl.
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Jun 8, 2017 Directions Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium …

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  • Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
  • Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
  • Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.
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Dec 31, 2020 Rinse artichokes under cool water. Bring a large pot of salted water to a boil. Add artichokes and simmer 30-45 minutes or until leaves are easily pulled off. Drain well. Meanwhile, preheat oven to …
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Preparation. In a saucepan, sauté the artichokes, carrot, onion, and garlic for about 1 minute in the oil. Cover with water and add the lemon juice. Season with salt and pepper. Bring to a boil and simmer gently for about …
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Feb 23, 2011 Add the capers and tarragon and process until finely chopped. Scrape the mayonnaise into a container and store in the refrigerator up to 3 days. Pan-fry shrimp in a bit of olive oil until cooked. …
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Melt butter in small sauce pan. Cook garlic and shrimp over medium heat for about 2 minutes or until shrimp turns a light pink. Remove from heat and set aside. Spread leaves apart and sprinkle with bread crumbs. Tuck 1 …
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Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1½ hours. Remove from the steamer basket and transfer to a …
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SAUTEED ARTICHOKE BOTTOMS RECIPE | SANDRA LEE | FOOD NETWORK
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Directions. In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside. In a large frying pan over medium heat, sweat onions in oil until …

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May 16, 2017 Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel. Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for …
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