Stuffed Artichokes with Thai Shrimp Salad

You can never have too many main course recipes, so give Stuffed Artichokes with Thai Shrimp Salad a try. One serving contains 380 calories, 31g of protein, and 18g of fat. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $4.65 per serving. 307 people found this recipe to be yummy and satisfying. Head to the store and pick up kosher salt, cilantro, seasoned rice vinegar, and a few other things to make it today. It is brought to you by Foodie Crush. Plenty of people really liked this Asian dish. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 90%, this dish is super. If you like this recipe, you might also like recipes such as Baby Artichokes Stuffed with Crab Salad, Fresh Shrimp and Carrot Salad with Quick Thai Salad Dressing, and Thai Shrimp Salad.

Servings: 4

 

Ingredients:

4 globe artichokes

1/2 cup cilantro, chopped

1/4 cup fish sauce

6 green onions, about 1/2 cup, sliced

2 limes, juiced, about 3 tablespoons

Kosher salt

1/2 lemon

2 tablespoons mustard seed

2 tablespoons peppercorns

1/2 teaspoon crushed red pepper flakes

1/2 cup seasoned rice vinegar

1 pound salad shrimp (bay shrimp), about 4 cups

2 tablespoons sugar

1/4 cup vegetable oil

Equipment:

kitchen scissors

serrated knife

pot

bowl

sieve

tongs

Cooking instruction summary:

Cut the stems off of the artichokes at the base of the globe. To trim the artichokes, use a serrated knife to cut off the top 1/3 of the artichoke leaves. Then, using kitchen scissors, cut off the sharp part of the leaves, about the top quarter of the leaf. Rub lemon juice on the cut part of the artichokes so they don't discolor. Fill a large stock pot with water and add the artichokes, mustard seed, peppercorns and kosher salt. Boil for about 35-45 minutes or until bottom stem can be pierced easily with a fork and the leaves pull easily from the artichoke. Depending on the size of your artichokes the cooking time will vary. While the artichokes are cooking, prepare the shrimp salad. Rinse the salad shrimps and pick through for any shells. Place in a medium size bowl and add the green onions and cilantro. Stir to combine. In a small bowl, combine the seasoned rice vinegar, vegetable oil, fish sauce, lime juice, sugar and crushed red pepper flakes and stir until sugar is dissolved. Pour over the shrimp, stir and refrigerate until the artichokes are done cooking.Once the artichokes are tender, use tongs to pull from the hot water and place upside down on a platter to drain. The leaves will have some of the mustard and peppercorn seeds stuck in between them, and that's okay. Using a hand held strainer, reserve the cooked mustard seeds and peppercorns from the cooking water. Discard the peppercorns but add the mustard seeds to the shrimp salad. Once the artichokes are cool enough to handle, open the middle of the choke and pull out the middle leaves that surround the heart of the artichoke. This will leave some fuzzy parts. Use a spoon to gently dig those out of the heart. Discard the fuzzy parts and the middle leaves. Serve at room temperature with the shrimp salad spooned into the center of the artichoke. Eat the shrimp with the tender leaves as spoons and dunk the leaves into the extra Thai salad dressing if desired.

 

Step by step:


1. Cut the stems off of the artichokes at the base of the globe. To trim the artichokes, use a serrated knife to cut off the top 1/3 of the artichoke leaves. Then, using kitchen scissors, cut off the sharp part of the leaves, about the top quarter of the leaf. Rub lemon juice on the cut part of the artichokes so they don't discolor. Fill a large stock pot with water and add the artichokes, mustard seed, peppercorns and kosher salt. Boil for about 35-45 minutes or until bottom stem can be pierced easily with a fork and the leaves pull easily from the artichoke. Depending on the size of your artichokes the cooking time will vary. While the artichokes are cooking, prepare the shrimp salad. Rinse the salad shrimps and pick through for any shells.

2. Place in a medium size bowl and add the green onions and cilantro. Stir to combine. In a small bowl, combine the seasoned rice vinegar, vegetable oil, fish sauce, lime juice, sugar and crushed red pepper flakes and stir until sugar is dissolved.

3. Pour over the shrimp, stir and refrigerate until the artichokes are done cooking.Once the artichokes are tender, use tongs to pull from the hot water and place upside down on a platter to drain. The leaves will have some of the mustard and peppercorn seeds stuck in between them, and that's okay. Using a hand held strainer, reserve the cooked mustard seeds and peppercorns from the cooking water. Discard the peppercorns but add the mustard seeds to the shrimp salad. Once the artichokes are cool enough to handle, open the middle of the choke and pull out the middle leaves that surround the heart of the artichoke. This will leave some fuzzy parts. Use a spoon to gently dig those out of the heart. Discard the fuzzy parts and the middle leaves.

4. Serve at room temperature with the shrimp salad spooned into the center of the artichoke. Eat the shrimp with the tender leaves as spoons and dunk the leaves into the extra Thai salad dressing if desired.


Nutrition Information:

Quickview
380k Calories
30g Protein
17g Total Fat
28g Carbs
25% Health Score
Limit These
Calories
380k
19%

Fat
17g
27%

  Saturated Fat
11g
72%

Carbohydrates
28g
10%

  Sugar
9g
10%

Cholesterol
285mg
95%

Sodium
2344mg
102%

Get Enough Of These
Protein
30g
61%

Selenium
67µg
97%

Manganese
1mg
82%

Vitamin K
74µg
71%

Magnesium
175mg
44%

Vitamin C
35mg
43%

Phosphorus
404mg
40%

Fiber
9g
40%

Copper
0.74mg
37%

Folate
130µg
33%

Iron
5mg
31%

Calcium
286mg
29%

Potassium
815mg
23%

Zinc
3mg
23%

Vitamin E
2mg
18%

Vitamin B12
0.91µg
15%

Vitamin B6
0.29mg
14%

Vitamin B3
2mg
14%

Vitamin B1
0.17mg
12%

Vitamin B2
0.16mg
9%

Vitamin A
446IU
9%

Vitamin B5
0.8mg
8%

covered percent of daily need
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