I find this to be one of the most wonderfully tasting appetizers to serve to guest when entertaining. Simple to make and I find it works best when served with crusty Italian bread.
|3 tbsp||olive oil|
|4 tsp||4 large cloves garlic, minced|
|.33 cup||2 medium shallots, thinly sliced|
|.5 cup||of salted butter (1 stick)|
|1.5 lbs||large shrimp (about 24), peeled and deveined|
|28 oz||2 (14-ounce) can artichoke hearts, rinsed, drained, and halved|
|.66 cup||dry white wine|
|.33 cup||1 lemon, juiced|
|2 tbsp||chopped fresh flat-leaf parsley, plus more for garnish|
|.25 tsp||freshly ground black pepper|
|crusty Italian bread|
Heat the oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring until softened but not browned, 2 minutes. Add the butter and when melted add artichoke hearts and cook for 4 minutes. Add the wine and reduce it by half under medium-high heat. Add the shrimp and cook until the shrimp are half cooked, add the lemon Juice and cook for another 4 to 5 minutes. Stir in the parsley, salt and pepper.
Divide among 6 plates, garnish with additional parsley, and serve.
Best served with crusty rustic Italian bread.
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