4 ounces peeled and deveined shrimp
2 egg whites
salt and pepper to taste
1 teaspoon fresh basil, chopped
1 large raw artichoke
1 gallon salted water
1 cup of flour, seasoned with salt and pepper to taste
1 cup buttermilk
1 cup cornmeal
In a food processor combine the shrimp, egg whites, salt and pepper to taste, and the basil and
puree until thick. Set the mousse aside.
Boil artichoke in salted water for 25 minutes or until outer leaves can be removed easily. Drain the
artichoke and chill under cold running water. Remove the leaves. Spoon the shrimp mousse onto the
leaf, then dip the leaf into the seasoned flour, the buttermilk, and finish with the cornmeal. Deep fry
in canola oil for 90 seconds, or until golden brown.
Serve with Mock Caper Aioli as a dipping sauce.
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