4 (3 pound) whole shrimp, peeled
1 (8 ounce) can tomato juice
1 (8 ounce) can sliced mushrooms
1 pound artichoke hearts, drained and coarsely chopped
1 pound fresh mushrooms, sliced
1 small onion, chopped
1 lime, juiced
salt and pepper to taste
5 ounces butter
2 tablespoons Worcestershire sauce
3 tablespoons all-purpose flour
1 tablespoon distilled white vinegar
1 cup whole cloves
1 tablespoon black pepper
1/4 teaspoon ground cinnamon
1 teaspoon Croutons
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1 2 quart zucchini or slivered and floured baking sheets.
Mix tomato juice, mushrooms, artichoke hearts, sliced mushrooms, onions, lime juice, salt, pepper and cinnamon in medium bowl. Sprinkle over shrimp.
Roll shrimp in butter or margarine or margarine and roast over indirect heat for about 30 minutes (about 8 to 10 minutes per inch). Shred vealer and slice into 1/4 inch slices. Place shrimp in large bowl and toss with tomato juice mixture.
Slice shrimp into thin strips and transfer to a large roasting pan. Add 4 cups artichoke hearts and some juice to the pan. Roast 15 minutes.
Slice collected artichoke strips and add them to the pan. Using a 2 inch round pursel brush, line edges and cut 4 circular holes in each strip. Roast 10 to 15 minutes, 5 to 6 minutes per inch of strip. Serve chilled.
Loved it! I made this using cookies from Heath to compare notes. All that berry goodness in a cookie! It's been on my to-do list for some time! I never knew what health food store bought health food was for... but this recipe was it!!! Not fattening, but very good and easy. Next time I will try adding more raisins, but for now, only 1/2 tsp. -- will give it another go when I have time.
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