Are you ready to elevate your dinner game with a dish that’s as stunning as it is delicious? Dive into the vibrant flavors of Thailand with our irresistible Stuffed Artichokes with Thai Shrimp Salad! This unique recipe combines the tender, earthy goodness of artichokes with a zesty shrimp salad that will tantalize your taste buds. Perfect for impressing guests or treating yourself to something special, these stuffed artichokes are a culinary adventure you won’t want to miss. Ready to make your taste buds dance? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 large artichokes
- 8 oz shrimp, peeled and deveined
- 1/2 cup Thai chili sauce
- 1/4 cup chopped cilantro
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Begin by preparing the artichokes. Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil.
- While the water is heating, prepare the artichokes. Trim the stem of each artichoke to about 1 inch in length, and remove any small leaves at the base. Use kitchen scissors to snip the tips of the remaining leaves to remove any sharp edges.
- Once the water is boiling, carefully add the artichokes to the pot. Cover and simmer for about 20 minutes, or until the outer leaves can be easily pulled off. Remove the artichokes from the pot and let them cool slightly.
- While the artichokes are cooling, prepare the Thai shrimp salad. In a medium-sized skillet, heat a small amount of oil over medium heat. Add the peeled and deveined shrimp to the skillet.
- Cook the shrimp for about 3-4 minutes, stirring occasionally, until they turn pink and opaque. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked shrimp, Thai chili sauce, chopped cilantro, and lemon juice. Season with salt and pepper to taste. Mix well to ensure the shrimp are evenly coated with the sauce.
- Once the artichokes are cool enough to handle, gently spread the leaves apart. Using a spoon, carefully scoop out the fuzzy choke in the center of each artichoke, being careful not to damage the leaves.
- Stuff each artichoke with the Thai shrimp salad mixture, pressing it in between the leaves and filling the center of each artichoke generously.
- Preheat your oven to 375°F (190°C). Place the stuffed artichokes in a baking dish. If desired, drizzle a little olive oil over the top and season with additional salt and pepper.
- Bake the stuffed artichokes in the preheated oven for about 15 minutes, or until heated through and slightly golden on top.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired. Serve warm and enjoy your Stuffed Artichokes with Thai Shrimp Salad!
Tips
- Choose Fresh Artichokes: Look for artichokes that are firm and heavy with tightly packed leaves. Freshness will enhance the flavor and texture of your dish.
- Don’t Rush the Boiling: Ensure the artichokes are boiled until the outer leaves can be easily pulled off; this step is crucial for achieving the perfect tenderness.
- Customize Your Salad: Feel free to add other ingredients to your shrimp salad, such as diced bell peppers or a splash of fish sauce, to give it your own twist.
- Use High-Quality Thai Chili Sauce: The sauce is key to the flavor profile, so choose a high-quality brand that suits your spice preference.
- Bake Until Golden: Keep an eye on the stuffed artichokes while baking; you want them heated through with a slight golden touch on top for that perfect finish.
- Garnish for Presentation: A sprinkle of fresh cilantro not only adds flavor but also makes your dish visually appealing—perfect for impressing guests!
- Serve Warm: These stuffed artichokes are best enjoyed warm, so plan to serve them right after baking for the best experience.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 29g
Protein: 17g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
