Artichokes stuffed with shrimps and peas with Oriental herbs and spices

Preparation time: 15 minutes 

Time to cook: 10 minutes 

Makes: 2 servings

Calories per serving: 220

Proteins per serving: 25g


6 boiled artichoke bottoms 

1 small sized onion 

1 tsp olive oil 

8 cherry tomatoes 

1 tbsp harissa paste 

4 tbsp Optifast Vegetable soup powder

2 tbsp chopped coriander 

2 tbsp chopped parsley 

20g peas 

10 medium sized shrimps     

1 tbsp white balsamic vinegar 

Black Pepper 

1 tbsp tahini     

1/2 cup water 

Chopped coriander leaves, 5 cooked cherry tomatoes, 1 tbsp peas to decorate 

 Method of preparation:

1. In a cooking pan, place 1 tbsp olive oil, diced onions, 8 halved cherry tomatoes and stir for around 5 minutes. Add harissa paste,coriander and parsley then incorporate the boiled peas,and optimist vegetable soup powder and cook for 3 minutes stirring and set aside.  

2. In a cooking pan place 1 tbsp of white balsamic vinegar, black pepper and cook the shrimps until they form c shapes. 

3.Cut the shrimps into chunks and incorporate them to the prepared base. 

4. In a small bowl, place 1 tbsp tahini, add water gradually while stirring.Add black pepper and salt to taste. 

5.Fill in each artichoke bottom with 2 tbsp of the mixture. Plate and decorate with coriander leaves, cherry tomatoes and peas. Serve with tahini dressing aside.

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