Rice Paper Shrimp Baskets

Ingredients

• 4 rice paper sheets
• Oil (for the molds)
• 4 artichokes
• 2 tbsp lemon juice
• 1 Shallot
• 2 Garlic cloves
• 200 g shrimp (pre‑cooked)
• 1 bunch Basil
• Salt
• freshly ground pepper
• 6 tbsp Olive oil
• 100 g pickled red bell peppers (antipasti)

Instructions

1. 1.

   Preheat the oven to 180 °C. Lightly coat four small ramekins or cups with oil. Dip each rice paper sheet individually in cold water for about 1 minute until flexible, then press into the cups to form a basket shape. Bake in the preheated oven for 15–20 minutes until firm.

2. 2.

   Peel and finely chop the garlic cloves. Wash and dry the basil, then roughly chop. Blend basil with half the garlic, 1 tsp lemon juice, and 2 tbsp olive oil; add extra 1–2 tbsp oil as needed to create a creamy pesto. Season with salt and pepper.

3. 3.

   For the red pesto, roughly crush the pickled peppers and blend with 1 tsp lemon juice.

4. 4.

   Peel the shallot, quarter it, and separate into layers. To prepare artichoke hearts: wash the artichokes, trim the stem ends, rub the flower heads immediately with lemon juice. Cut off two thirds of the outer leaves. Trim leaf bases and tough underside parts. Scrape out the choke; brush the heart with lemon juice and cut into pieces like a cake. Heat 1 tbsp olive oil in a pan, sauté remaining garlic, then add artichokes and shallot layers, cooking until golden brown all around. Season with salt and pepper, remove from heat and keep warm. Sauté shrimp in the remaining oil, seasoning with lemon juice, salt, and pepper.

5. 5.

   Arrange the rice paper baskets on warmed plates, fill them with shrimp and artichokes. Distribute remaining artichoke pieces around and drizzle with red and green pesto.