Ingredients: |
Ingredients: Artichokes - Green not Brown - (4)
1 cup diced celery
1 whole onion, finely chopped
1/2 cup mushrooms, chopped
Stove top stuffing (chicken) - 1 small box 10 ounce
Heavy cream - 1 pint
1 cup butter ( salted butter)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Paprika
Shrimp - 1 lb 16/24 count fresh shrimp
Bay Scallops - 1 lb
Lobster - 1 - 8 ounce tail
Lump crabmeat - 1 lb Chesapeake crabmeat
Old Bay seasoning - 1/4 teaspoon
White wine - 2 ounces
Mozzarella Cheese - 8 ounces
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Directions: |
Directions:Add 4 Artichokes to a pot and add water to cover tops and add 1 teaspoon of salt, add pot lid and bring to boil and cook for about 30 minutes. The Artichokes are done when you can pull a leaf off. When done remove from heat and rinse under cold water. Use large tablespoon and scoop out the center leaving a 3 to 4 inch hole in the middle going all the way down to the heart. Leave the heart but remove the top hair above the heart. This hole is where you will add your stuffing mixture.
Stuffing;
Add celery, onions, and mushrooms into a 10" skillet add butter, salt, pepper, and sauté for about 10 to 20 minutes on medium to low heat, ( do not caramelize ) ingredients
In a med size sauce pan add 1 cup water and 2 tablespoons of butter and boil then add small box of stove top stuffing and stir. When complete add celery and stuffing ingredients together in a large pot.
Seafood prep;
Clean shrimp by removing shell , tail, and removing back vein with small paring knife. Chop shrimp into 1/3rds and rinse under water and let dry on paper towels
Remove shell from lobster tail and devein like shrimp and cut into 1/2 inch chunks, rinse and add to shrimp to dry.
Add bay scallops in a colander and crabmeat and rinse gently and then let sit to drain about 3 to 5 minutes
In a frying pan add 2 tablespoons of butter and old bay seasoning, combine that with seafood and sauté for 6 minutes over medium heat then add wine and stir gently for 2 more minutes, remove from heat and mix ( gently) in pot with stuffing and finally add 1 pint of heavy whipping cream, stirring gently. Why I say gently is that you try not to break up your lumps of crabmeat.
After stuffing Artichokes with seafood top off with shredded mozzarella cheese and bake at 325 until cheese has tanned and melted, usually about 30 minutes,...sprinkle with a little old bay and serve.
NOTE: a little side dish of butter or mayonnaise is great for dipping the leaves and heart in. Don't eat the whole leaf, you only eat the meat on the leaf. |
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