Artichoke bottoms make the perfect 'dish' to fill with shrimp and remoulade sauce.
3 cans (about 14 ounces each) artichoke bottoms, rinsed and drained
1 pound medium/large green shrimp, peeled
3 tablespoons butter
3/4 cup mayonnaise
5 cloves garlic, minced
1 tablespoon brown mustard
1 medium tomato, diced
1/4 cup chopped flat-leaf parsley
Juice of 1/2 lemon
1/2 cup shaved Parmesan cheese
Arrange artichoke bottoms on a baking sheet.
In a small skillet, melt butter and saute shrimp just until pink. Season with salt and pepper. Set aside.
Preheat oven to broil.
Make remoulade sauce: In a medium bowl, combine mayonnaise, garlic, mustard, tomato and parsley.
Put a small spoonful of Remoulade in each of the artichoke bottoms. Place a shrimp on top. Squeeze lemon juice over and top each with Parmesan. Put under the broiler just until the cheese melts. Arrange on a serving platter and sprinkle with paprika. Serve slightly warm or room temperature. Makes about 20. Note: If you have leftover Remoulade, add a can of tuna to it. Delicious!