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Add a photoServings: 12
Ingredients
- 1 lrg Artichoke
- 2 Tbsp. Vinegar
- 1 tsp Vegetable Oil
- 1 x Bay Leaf, crumbled
- 1 tsp Salt
- 3 ounce Cream Cheese, room temp.
- 1/4 tsp Red Warm Pepper Sauce
- 1 cl Garlic
- 1/4 tsp Salt
- 1 Tbsp. Lowfat milk
- 8 ounce Cooked Baby Shrimp Paprika
Directions
- Put the artichoke in a saucepan and cover with water. Add in the vinegar, oil, bay leaf, and 1 tsp. salt. Bring to a boil, cover and simmer till a leaf pulls away easily and the base is tender, 30-45 min.
- Drain and let cold. Remove all the leaves of the artichoke, keeping those which have a good edible portion on the ends.
- Mash the garlic with the 1/4 tsp. salt. Mix together cream cheese, warm pepper sauce, garlic-salt mix, and lowfat milk to create a smooth paste. Spread a small amount (about 1/2 tsp.) on the base of each leaf and place a small shrimp on top of the paste; sprinkle the shrimp with paprika.
- Arrange the finished leaves on a round serving tray in concentric circles, placing the largest leaves along the edge and the smallest in the center.
- The center should be almost standing up so which they resemble the center of a flower.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 12 servings | |
| Calories 32 | |
| Calories from Fat 25 | 78% |
| Total Fat 2.86g | 4% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 8mg | 3% |
| Sodium 269mg | 11% |
| Potassium 28mg | 1% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.35g | 0% |
| Protein 0.62g | 1% |
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