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- Artichokes with spicy shrimp stuffing
- William Bohannon
- 4 artichokes stemmed and trimmed (tips cut off leaves)
- 2 cups (475 ml) milk
- 1 can small baby shrimp
- 1/4 cup (60 ml) ice box garlic (chopped garlic sold in a glass jar)
- 1/2 cup (125 ml) sweet butter or margarine
- 1/2 tsp (2 ml) cayenne
- 1/2 tsp (2 ml) marjarom
- 1 pinch of nutmeg
- Italian bread crumbs
- salt and pepper, to taste
- garlic butter
- blackened seasoning, dry rub, or essence
- lemon wedges
- Boil the artichokes in lightly salted water with lemon till tender.
- Heat milk, butter, garlic, shrimp (with juice), and spices.
- Add bread crumbs to the milk mixture to bind into a spoonable stuffing.
- Set stuffing aside.
- Drain artichokes.
- Remove inner leaves and "choke"(the thistles and fibers) with spoon to make room for the stuffing.
- Place stuffing mound in each artichoke.
- Arrange upright in cast iron skillet or baking dish.
- Drizzle with garlic butter.
- Sprinkle generously with blackened seasoning.
- Broil 5 minutes to brown top.
- Serve with more garlic butter, if necessary.
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