Shrimp with Artichokes
Serve with fresh broccoli and rice.
Active time: 30 min
Start to finish: 30 min
Ingredients:
Instructions:
Serves 2 (first course)
Origin of Recipe: Jenny Magrone Barbara forwarded me this recipe to add once she found out about the website. She said she had some great finds since her bridal shower and her family cookbook was literally exploding!
Active time: 30 min
Start to finish: 30 min
Ingredients:
- 1 lb. large shrimp (30), shelled and deveined
- 1 1/2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 jar marinated artichoke hearts in oil
- 2-tbs. basil
Instructions:
- Preheat oven to 350°F.
- Heat olive oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.
- While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, and then stir in wine, lemon juice, and artichokes. Boil lightly and stir occasionally, until liquid is reduced by two thirds. Swirl in basil over low heat and season with salt and pepper.
- Pour artichokes and sauce over shrimp, tossing lightly.
Serves 2 (first course)
Origin of Recipe: Jenny Magrone Barbara forwarded me this recipe to add once she found out about the website. She said she had some great finds since her bridal shower and her family cookbook was literally exploding!