From the 2-in1- International Recipe Card Collection is this Apertifs, Card 26.
Byrrh Cassis Variations
- 1 medium artichoke
- 24 medium shrimp
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon worcestershire sauce
- 1/8 teaspoon dillweed
- 1 dash hot sauce
Cook the Shrimp
Fill saucepan half full with lightly salted water and bring to boil. Add shrimp. When water returns to boil took 1 minutes. Do not overcook.
Remove shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.
Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 24-30 minutes, or until leaves can be removed easily from artichoke.
Drain and let cool. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or puree in blender; fold into mayonnaise.
Prepare Artichoke Mayonnaise
Mix mayonnaise, lemon juice, worcestershire sauce, dillweed, and hot sauce.
Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.