Baby Shrimp Stuffed Artichoke Bottoms
Preparation Time: 10 min
Cooking Time: 10 min
Serves 10-12
INGREDIENTS
- 2 cans Reese Artichoke Bottoms, drained
- 1 can Reese Tiny Shrimp
- 2 tsp. Reese Non Pareil Capers, minced
- 2 tbsp. mayonnaise
- Juice of 1 lemon
- 1 tbsp. fresh parsley, minced
- 1 tsp. Cajun seasoning
- 1 small stalk celery, minced
- ¼ cup bread crumbs
- 2 cups mixed baby greens
- 1 tbsp. Reese Red Wine Vinegar
- 2 tbsp. DaVinci Extra Virgin Olive Oil
- 10–12 Reese Holland Rusk
- Salt and pepper, to taste
DESCRIPTION
Serve these stuffed artichoke bottoms as a tempting appetizer. The gorgeous presentation and scrumptious flavors will leave your guests pleased!
DIRECTIONS
1. Preheat the broiler.
2. On a baking sheet, place drained artichoke bottoms cup-side up.
3. In a medium bowl, combine tiny shrimp, capers, mayonnaise, lemon juice, parsley, celery, and Cajun seasoning. Season with salt and pepper to taste. Gently toss.
4. Spoon 3 tbsp. of the shrimp mixture into each artichoke bottom. Top each artichoke with 1 tbsp. of bread crumbs.
5. Broil until the breadcrumbs are golden brown.
6. In a small bowl, combine mixed baby greens, olive oil, vinegar, and salt and pepper to taste. Toss until greens are evenly coated.
7. For an ideal appetizer serving, place one Reese Holland Rusk on the center of each plate and top with a small amount of the mixed greens. Place each finished artichoke in the center of the Reese Holland Rusk and serve.
2. On a baking sheet, place drained artichoke bottoms cup-side up.
3. In a medium bowl, combine tiny shrimp, capers, mayonnaise, lemon juice, parsley, celery, and Cajun seasoning. Season with salt and pepper to taste. Gently toss.
4. Spoon 3 tbsp. of the shrimp mixture into each artichoke bottom. Top each artichoke with 1 tbsp. of bread crumbs.
5. Broil until the breadcrumbs are golden brown.
6. In a small bowl, combine mixed baby greens, olive oil, vinegar, and salt and pepper to taste. Toss until greens are evenly coated.
7. For an ideal appetizer serving, place one Reese Holland Rusk on the center of each plate and top with a small amount of the mixed greens. Place each finished artichoke in the center of the Reese Holland Rusk and serve.