Ingredients
- 1/2 c mayonnaise
- 2 T sour cream
- 1 T spicy brown mustard
- 1 t fresh lemon juice
- 1/2 t salt
- 1/2 t ground black pepper
- 2 lbs. med fresh shrimp, peeled, deveined, cooked & chopped
- 1/2 c diced celery
- 1/4 c sliced green onion
- 4 lg fresh artichokes, optional
Preparation
Step 1
In lg bowl stir together mayo & next 5 ingredients; stir in shrimp, celery & green onion. Cover & refrigerate for at least 2 hrs. before serving.
If serving in artichoke, trim artichoke stems & remove outer layer of leaves. Cut off tip of artichoke leaves & cut 1/2 in. off top of artichokes.
Add water to depth of 1 in. in Dutch oven & place steamer basket in pot. Stand artichokes upright in basket & bring water to boil. Cover, reduce heat & simmer for 35-40 min. until stem ends can easily be pierced with a knife. Remove artichokes & turn them upside down to drain.
Spread outer artichoke leaves slightly; discard center petals covering fuzzy choke. Scrape out choke from artichokes using a grapefruit spoon or teaspoon. Spoon shrimp mixture into center of artichokes. Serve immediately.
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