Amie’s Artichoke Stuffed Baked Shrimp (or Mushrooms…)

A dish of flavorful Gulf shrimp stuffed with artichokes, shallots, cream cheese, garlic, and seasonings, is perfect for the New Year. There’s a vegan option too!

My daughter Amie requests this dish for birthdays and holidays. She absolutely loves it, as does the rest of the family. With a side of Caesar salad, she is content with her favorite meal.

When you need a break from rich!

This is also a lovely dish to make after holiday indulgences. This year, we had more gatherings, house guests, and special meals than usual, and I made this shrimp dish for our nuclear family’s Christmas dinner. It was a welcome relief from some of the heavier meals. It still feels decadent, and can be prepared hours ahead of time and popped in the oven for final cooking when everyone is ready.

Look for the really large shrimp that are about 20 to a pound, and always ask for wild! The shrimp I generally use a from the Gulf, have tons of flavor, and are deliciously tender if not overcooked.

Frozen or canned artichokes will do nicely

Artichoke season in Vermont lasts about a day, so this is best made with frozen artichokes, which are remarkably flavorful. You can also substitute canned artichokes in this recipe.

This stuffing works great with large mushrooms as well! I made this recently with 20 shrimp and 10 stuffing mushrooms, just for variety. But with a few swaps, this can become vegan as well.

Baked stuffed shrimp
Tender shrimp, topped with a slightly crispy stuffing, is quick to make and well received.

Amie’s Artichoke Stuffed Baked Shrimp

Makes 30 stuffed shrimp or mushrooms, or combination

30 Colossal Gulf shrimp: raw, peeled, deveined, and butterflied OR

       substitute 30 stuffing mushrooms

1 shallot, finely minced

1 tbsp extra virgin olive oil

3 cloves garlic, minced

1/2 cup dried, fine whole-wheat breadcrumbs

4 ounces low-fat cream cheese, softened

1 egg or two egg whites

1 tbsp. fresh tarragon, minced

1 box frozen artichoke hearts, drained, diced

Paprika

A little grated Parmesan to top

Lemon wedges

Peel and devein the shrimp using kitchen shears; leave the little end tail piece on. To butterfly, cut halfway through the shrimp so that it will lie kind of flat, and press. Set aside on a baking dish rubbed with oil.

butterflied shrimp

In a small saucepan, sauté the shallot in the olive oil for a couple of minutes, until softened. Add the garlic and cook another minute. Place this mixture in a bowl and add the breadcrumbs, cream cheese, egg, tarragon, and some salt & pepper. Mix well. Fold in the artichokes.

Place stuffing on the shrimp using a tablespoon or small ice-cream scoop to form into walnut-sized balls. Sprinkle with paprika, a little Parmesan, and drizzle with a bit more olive oil. You can stop here, cover, and refrigerate for hours, so they will be ready for the hungry when the hungry are ready for them.

Bake at 450 for about 12 to 15 minutes, until shrimp are just cooked and tops are browned.

Spritz with a little lemon juice.

Delicious served with a side of Caesar salad.

A Vegan Option

These taste every bit as good as the stuffed shrimp!IMG_6365

º Use mushrooms rather than shrimp, of course. Just pull out the stems before filling. Look for mushrooms that will hold about a walnut of stuffing.

º Substitute vegan mayonnaise for the cream cheese and egg, enough to look creamy and hold everything together.

º Sprinkle with nutritional yeast to substitute for the Parmesan, or just omit the cheese.

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14 Comments Add yours

  1. Sheryl says:

    The shrimp look absolutely wonderful. I like how they can be prepared ahead of time, and just popped in the oven for final cooking right before serving.

    Liked by 1 person

    1. Always looking for that easy end to cooking!

      Like

  2. Amie guterres says:

    These shrimp are sooo good. I have never found a comparison! My favorite! Big, juicy and flavorful!

    Liked by 1 person

    1. Thanks honey! I love to surprise you with them!

      Like

  3. Both versions of this recipe look delicious. Thanks for sharing.

    Liked by 1 person

    1. Thank you for stopping by. I love them both equally!

      Liked by 1 person

  4. Both versions look delicious. Love everything with artichoke! 🙂

    Liked by 1 person

    1. I do too! Thanks for stopping by!

      Liked by 1 person

  5. Truly a delightful new year’s feast!!💕❤️

    Liked by 1 person

    1. It’s perfect for New Year’s Eve!

      Like

  6. Love stuffed shrimp. I never thought of using artichokes. Looks fantastic.

    Liked by 1 person

  7. sherry says:

    this sounds delicious dorothy. happy new year to you.

    Liked by 1 person

    1. Thank you Sherry! And a beautiful new year to you as well!

      Like

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