Gulf Shrimp with Creole Mustard Sauce in an Artichoke
- Shallot - 1 teaspoon, chopped
- Shrimp - 2 pounds, peeled and deveined
- Butter - 1 tablespoon
- Creole mustard - 1 tablespoon (Dijon mustard may be substituted)
- Brandy - 1 ounce (2 tablespoons)
- Heavy (whipping) cream - 5 ounces
- Artichokes - 4
- Lemons - 2, cut into thin slices
- Salt and pepper
Saute 1/2 teaspoon shallot and shrimp in 1/2 tablespoon of the butter. Remove the shrimp from the pan and set aside. Add the remaining butter and shallot to the pan. Saute briefly, then add the mustard and cook until almost dry. Deglaze with brandy and stir in the cream. Reduce until thickened. Season with salt and pepper. Place the shrimp in the sauce and keep warm.
Trim the tops and bottoms of the artichokes straight across. Tie a thick slice of lemon to the tops and bottoms of the artichokes with kitchen string. Cook in boiling salted water to cover until the bottoms are tender and easily pierced with a fork or knife. Plunge into ice water. When cool enough to handle, pull out just the center leaves to create a hollow. Use a spoon to remove and discard the fuzzy choke and expose the heart. Place the artichokes on a greased baking sheet. Fill with shrimp and sauce. Heat in a 350 F oven for 3 to 5 minutes. Transfer to serving plates and serve immediately.