My grandmother on my mom's side was the first Lady Ga-Ga. That was our name for her: GA-GA, because Gladys was too hard to say. And she really was very lady-like. Very much like Martha Stewart if Martha Stewart had a high voice. I asked Ga-Ga for this recipe when I was in my teens in the 1970s. You can stuff artichokes or avocados with it. She loved shellfish, so it's appropriate that this found its way into this cookbook. It is in her own words:
"The morning or night before you plan to serve this, cook 2 large or 4 small artichokes. In another small pot, hard-boil an egg. Drain the chokes in a colander and chill them in the refrigerator till cold. At the same time, chill the egg until you need to use it. The next day, when thoroughly chilled, cut each choke in half and take out the thistle-y core and most of the tender young leaves in the middle. Cut the stem short--about 1/2 inch at the most. Leave the heart on the end, but make sure there are no thistles left on it."
Wash and drain 1 lb. fresh, chilled (cooked) baby shrimp in a colander and put back in refrigerator.
Mix in a medium bowl: 1/2 C mayonnaise, 2 T olive oil, 1 C chopped celery, 1 chopped hard-boiled egg, a handful of chopped parsley, 1/8 t Beau Monde, a large pinch Cayenne pepper, lemon juice from 1/2 lemon (or to taste), and a sprinkle of Accent (MSG). Yes, I know MSG is bad for you, but it really helps the taste in this recipe!
To this mixture add the fresh shrimp and load it into the halved artichokes. Serve them on beds of lettuce. Perfect for a summer dinner or a luncheon with friends!
"The morning or night before you plan to serve this, cook 2 large or 4 small artichokes. In another small pot, hard-boil an egg. Drain the chokes in a colander and chill them in the refrigerator till cold. At the same time, chill the egg until you need to use it. The next day, when thoroughly chilled, cut each choke in half and take out the thistle-y core and most of the tender young leaves in the middle. Cut the stem short--about 1/2 inch at the most. Leave the heart on the end, but make sure there are no thistles left on it."
Wash and drain 1 lb. fresh, chilled (cooked) baby shrimp in a colander and put back in refrigerator.
Mix in a medium bowl: 1/2 C mayonnaise, 2 T olive oil, 1 C chopped celery, 1 chopped hard-boiled egg, a handful of chopped parsley, 1/8 t Beau Monde, a large pinch Cayenne pepper, lemon juice from 1/2 lemon (or to taste), and a sprinkle of Accent (MSG). Yes, I know MSG is bad for you, but it really helps the taste in this recipe!
To this mixture add the fresh shrimp and load it into the halved artichokes. Serve them on beds of lettuce. Perfect for a summer dinner or a luncheon with friends!
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