Fresh Gulf Shrimp-Stuffed Artichokes

Fresh Gulf Shrimp-Stuffed Artichokes

Ingrediates

1/2 cup finely chopped onion

1/3 cup finely chopped red bell pepper

1/3 cup finely chopped green bell pepper

1 teaspoon to tablespoon of crushed fresh galic

1/2 teaspoon dried italian spices

1/8 teaspoon of rosemary

1/4 teaspoon ground black pepper

3/4 cup boiled fresh gulf shrimp.  about 1/4 to 1/2 pound. to taste.  for a more shrimp flavor use more fresh gulf shrimp.  Peel and chop.

1 cup soft italian bread crumbs.

3 tablespoons grated parmesan cheese

2 tablespoons mayonnaise

12 canned artichoke bottoms(about two 14-onnce cans, drained)

olive oil cooking spray or a tablespoon of olive oil

6 lemon or lime wedges(garnish)

Coat large skillet with olive oil and preheat over a medium heat.  sautee vegetables until soft.  remove from heat and let cool.

add the shrimp and then the bread crumbs and cheese to skillet mixture.  Toss till mixed well.  Add Mayo and mix.  It should be moist but not wet.  It should hold together easily.  Add mayo if it is to dry and add a little more bread crumbs if to wet.

Place a large tablespoonful of stuffing in the center of ezch artichoke bottom.  Coat a 9 x 9 inch pan with nonstick cooking spray and arrange the artichokes in the pan.  Spray the tops of the stuffing lightly with the cooking spray.

Cover the pan with aluminum foil, and bake at 400 degree for 15 minutes.  Remove the foil, and bake for 5 more minutes or until lightly browned.  Serve hot with garish.

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