SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
ARTICHOKE SOUP WITH SHRIMP
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon of the olive oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook until soft, about 4 minutes. Reserve 1 large or 2 small artichoke hearts and place the rest in the saucepan. Add the chicken broth and bring to a boil. Reduce heat slightly and simmer for 15 minutes.
- Place the mixture in a blender. Holding the top down securely with a towel, puree the soup until smooth. Place in a saucepan, season with the salt and pepper and keep warm over low heat. In a medium size skillet, heat the remaining teaspoon olive oil over medium heat. Add the shrimp and saute until cooked. Sprinkle with salt and pepper.
- Thinly slice the reserved artichoke hearts. Divide the soup among 4 bowls. Divide the sliced artichokes among the bowls, placing them in the center. Place the shrimp over the artichoke slices so they stand out of the soup slightly. Sprinkle with the parsley and serve immediately.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 6 grams, TransFat 0 grams
SHRIMP AND ARTICHOKE CASSEROLE
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Provided by drhousespcatcher
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.
SHRIMP WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
- Drain the artichoke pieces.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
- When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
- Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams
MARE'S SHRIMP AND ARTICHOKE DELIGHT
I got this recipe from a friend of mine - It's fantastic over rice. It's easy to make and fancy enough for company.
Provided by DebS 2
Categories Weeknight
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange shrimp, artichokes and mushrooms in a casserole.
- Melt butter in saucepan and add flour, salt and pepper.
- Stir in milk and cream.
- Add Worcestershire and sherry.
- Pour over shrimp in casserole and add Parmesan cheese.
- Bake at 375 degrees for 30 minutes.
- Serve over rice.
Nutrition Facts : Calories 602.5, Fat 36.5, SaturatedFat 21.6, Cholesterol 349.9, Sodium 1995.7, Carbohydrate 29.2, Fiber 9.8, Sugar 2.3, Protein 36.6
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