Shrimp Remoulade Stuffed Artichokes Bottoms

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

Remoulade sauce:

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!