SHRIMP SCAMPI WITH ARTICHOKES
Shrimp Scampi with Artichokes is a lovely, easy spring-inspired classic Italian dish that's perfect for a spring date night dinner! You can use baby artichokes or frozen!
Provided by By: Carol | From A Chef's Kitchen
Categories Fish and Seafood
Time 55m
Number Of Ingredients 11
Steps:
- Fill a small mixing bowl with water. Juice the lemons and place the juice of 3 of the lemons in the water. Reserve the juice of the remaining lemon.
- Trim the baby artichokes: Remove the tough outermost leaves until the pale green area appears about halfway up the artichoke. Cut off the stem and trim the rough edges at the base where the leaves were removed. Cut off the top of the artichoke about 3/4 of an inch down from the tip. Immediately submerge in the lemon water.
- When finished trimming all the artichokes, cut each one into quarters and immediately place back in the acidulated water.
- Transfer artichokes and 1 cup of the acidulated water to a skillet or sauté pan. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, cover and simmer 8-10 minutes or until artichokes are easily pierced with a knife. Drain in a colander and set aside.
- Heat olive oil over medium-high heat in the skillet or sauté pan. Add the shallots and cook 8-10 minutes or until softened, being careful not to brown. Add the garlic and drained artichokes and cook briefly, about 30 seconds.
- Add the white wine and the reserved lemon juice. Bring to a boil, cook 1 minute.
- Reduce heat to low, stir in the shrimp and cook gently until the shrimp are cooked through.
- Stir in the butter, red pepper flakes and parsley. Adjust seasoning if necessary with salt. Serve immediately.
Nutrition Facts : ServingSize 2, Calories 570 kcal, Carbohydrate 29 g, Protein 27 g, Fat 39 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 275 mg, Sodium 1186 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 19 g
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
PRAWNS WITH ARTICHOKES AND SHALLOTS
Prawns and artichokes together is almost to good for words. Feel free to sub scallops for the prawns if you wish. Serve with a salad and hot bread.
Provided by Diana Adcock
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place cleaned prawns in a large bowl and sprinkle with the juice of 1 lemon.
- Set aside.
- Cut artichoke hearts into quarters and set aside.
- Melt butter and oil together in a large skillet over medium heat.
- Add prawns and cook for 2 to 3 minutes, turn over and cook for 2 minutes more.
- Remove from skillet.
- Add artichoke hearts, shallots and wine to the skillet and bring to a boil.
- Reduce heat and cook for 4 minutes.
- Add the prawns, toss and cook for 3 minutes more, or until JUST done.
- Remove from heat and place on a serving platter or individual plates.
- Sprinkle with tarragon, salt, pepper and serve.
Nutrition Facts : Calories 490, Fat 30.7, SaturatedFat 11.4, Cholesterol 323.9, Sodium 4961, Carbohydrate 18.2, Fiber 9.4, Sugar 1.9, Protein 34.5
PRAWNS WITH FAVA BEANS, ARTICHOKE, TOMATO, GARLIC AND HERBS.
My grandmother was from Italy and she used to make this dish every summer. Always looking for the freshest ingredients. Mmm...good memories...
Provided by MsPia
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Blanch fava beans in boiling water for 2 minutes. Transfer to ice water to cool, then peel (skin should slip of easily).
- Heat oil in a large skillet over high heat. Add shallots and garlic and sauté until softened.
- Add prawns, tomatoes, tarragon, parsley and wine. Cook until prawns turn pink, about 5 minutes.
- Add artichokes and fava beans during the last 2 minutes to heat through.
- Season with lemon juice, salt and pepper to taste.
- Serve with steamed basmati rice or pasta.
Nutrition Facts : Calories 596.5, Fat 17.7, SaturatedFat 2.7, Cholesterol 259.2, Sodium 609.6, Carbohydrate 57, Fiber 17.8, Sugar 6.6, Protein 53.5
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