According to Ellen Cusumano, granddaughter of restaurant founders Dora and James Kemoll, Mrs. Kemoll put this dish on the menu in the early 1980s, after testing and revising it many, many times. The recipe, which serves 4, was once published in Bon Appetit.


6 oz. 40% cream

4 oz. cream sauce

4 tbsp. Dijon mustard

2 tbsp. dried tarragon leaves

12 pieces of fresh shrimp (any size; Kemoll’s prefers the 8-10 lb)

2 medium artichokes (or quartered, canned artichoke hearts)


1. Peel and devein the shrimp leaving the tail section attached. Butterfly the shrimp ¾ of the way down the middle, then rinse thoroughly, pat dry with a paper towel and refrigerate.

2. If using fresh artichokes, peel down to the heart. The leaves can be steamed and served with drawn butter as an appetizer. Use a peeler on the stem section and then quarter the whole bottom and remove the pith.

3. Slice the artichoke thin and blanch in lemon water. Set in a bowl of ice water until cool, then dry with a paper towel and put the artichoke back in the lemon water.

4. Add 40% cream, cream sauce, mustard, shrimp and tarragon to a medium skillet and bring to a simmer.

5. Add the artichokes and reduce to low until the shrimp has finished cooking.

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