Shrimp Remoulade in Artichoke Bottoms

Ingredients

• 16  artichoke bottoms dry canned rinsed drained
• 2 cups baby shrimp cooked peeled
• 0.3 cup celery diced
• 0.3 cup parsley fresh minced
• 0.5 teaspoon ground pepper red
• 0.3 cup mayonnaise reduced-calorie
• 1 tablespoon mustard coarse-grained
• 2 tablespoons nonfat cream alternative sour
• 0.3 cup bell pepper diced sweet red
• 2 tablespoons tangy steak sauce 
• 0.5 teaspoon tarragon dried whole

Equipment

• bowl

Directions

1. Combine first 9 ingredients in a medium bowl; stir well. Stir in shrimp. Cover and chill thoroughly.
2. To serve, spoon shrimp mixture evenly into artichoke bottoms.