Broiled Shrimp Diablo in Artichokes
Broiled Shrimp Diablo in ArtichokesServes 2 2 Large Artichokes 1 Lemon2 teaspoons salt for water• Remove the stem to create a flat bottom. • Cut off the top of the Artichoke (about 2 inches) • Snip the remaining pointy ends1. Once you’ve prepared the artichoke, add 3 inches of cold water to a large pot and squeeze in the juice of one lemon. Place a stainless-steel colander, used as a steamer basket, inside the pot and nestle the artichoke in it. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook for 35 to 45 minutes. The artichoke is ready when the stem is fork-tender, and you can easily peel away the outer leaves.2. The fuzzy hair layer is known as the “choke.” This part of the artichoke is not edible. Scoop out the choke with a spoon once the Artichoke is cool enough to handle. *These can be prepared a day aheadShrimp Diablo• 12 Large Shrimp, peeled and deveined• ½ teaspoon Creole Seasoning • 1 teaspoon olive oil• 2 slices bacon, diced • 1 garlic clove, minced• ¼ pound salted butter• 1/2 tablespoon fresh lemon juice• 1 teaspoon Lea & Perrin • 1/4 teaspoon salt• 1/4 teaspoon black pepper• 1 tablespoon chopped pickled jalapeño pepper or seeded fresh jalapeno• ¼ cup Parmesan Reggiano • ¼ cup panko breadcrumbs 2 tablespoons butter
1. Dice the bacon into 1/2-inch pieces. Cook the bacon over medium heat for 6 minutes or until crisp, turning once. Transfer to a paper towel-lined plate.2. Heat a medium skillet over medium heat. Lightly season the shrimp and sear them on both sides. Then, add butter, garlic, lemon juice, salt, and black pepper. Once shrimp are coated with these ingredientsstir in the jalapeño pepper and bacon. Preheat broiler to low setting or 400 F3. Using a slotted spoon, divide the shrimp among the center of the cleaned, cooked artichokes.Drizzle the jalapeno-bacon butter over the shrimp and the artichokes. Then top with parmesan and buttered Panko breadcrumbs. Broil for 8-10 minutes and serve
Aioli Sauce for Dipping (optional)• ¼ cup mayonnaise• 1 tablespoon fresh lemon juice• 1 teaspoon garlic puree
1. Dice the bacon into 1/2-inch pieces. Cook the bacon over medium heat for 6 minutes or until crisp, turning once. Transfer to a paper towel-lined plate.2. Heat a medium skillet over medium heat. Lightly season the shrimp and sear them on both sides. Then, add butter, garlic, lemon juice, salt, and black pepper. Once shrimp are coated with these ingredientsstir in the jalapeño pepper and bacon. Preheat broiler to low setting or 400 F3. Using a slotted spoon, divide the shrimp among the center of the cleaned, cooked artichokes.Drizzle the jalapeno-bacon butter over the shrimp and the artichokes. Then top with parmesan and buttered Panko breadcrumbs. Broil for 8-10 minutes and serve
Aioli Sauce for Dipping (optional)• ¼ cup mayonnaise• 1 tablespoon fresh lemon juice• 1 teaspoon garlic puree