Artichokes and Shrimp Appetizers
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- 12 fresh Shrimp tails
- 5 Tbsps olive oil
- white peppers
- 150 grams Mozzarella
- 1 tsp olive oil
- 1 tsp chopped thyme
- 12 trimmed Artichoke (cooked)
Cut back side of shrimp without cutting through and devein.
Heat olive oil in a saucepan or frying pan and quickly fry shrimp for 2-3 minutes and lightly season with salt and pepper. Sprinkle shrimp with lime juice.
Drain mozzarella, cut into small cubes and mix with olive oil and thyme in a bowl.
To serve, arrange artichoke leaves on a serving dish, spread cheese mixture on each leaf and cover each with a shrimp.