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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I use smaller Maine shrimp when in season and serve over pasta or rice. Adapted from Ellie Krieger. Ingredients:
2 tablespoons olive oil |
4 cloves garlic, minced |
1/3 cup shallots, thinly sliced |
1 1/4 pounds shrimp, peeled and deveined |
14 ounce can artichoke hearts, rinsed, drained, and quartered |
1/3 cup dry white wine |
2 tablespoons fresh lemon juice |
2 tablespoons fresh flat-leaf parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
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