Shrimp with Artichoke Sauce

4 generous portions


Nick Stellino's
Family Kitchen
Channel9Store.com

One can (14 ounce) artichoke bottoms washed and drained
4 tablespoons olive oil
2 pounds medium shrimp, peeled and deveined (26-30 per pound)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 tablespoon flour
1/2 tablespoon paprika
1 cup chopped onions
6 garlic cloves, thickly sliced
Zest of 1 lemon, grated
1/8 teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh Italian parsley
1 cup white wine
1 cup chicken stock
1/2 cup tomato sauce
Optional 1 tablespoon soft butter mixed with 1 tablespoon of flour


Pat the shrimp dry and toss with salt and pepper, flour and paprika. Pat shrimp to shake off excess flour and set aside. Heat the olive oil in a large sauté pan high heat until sizzling. Quickly brown half of the shrimp on both sides, about 1 minute. Scoop the shrimp out with a slotted spoon and repeat with the remaining shrimp. Turn the heat down to medium-low and, in the same pan, sauté the artichoke slices, onions, garlic, lemon zest and red pepper flakes until the onions and the artichokes start to brown, about 6-8 minutes.

Add white wine and stir gently to dislodge any flavorful brown bits from the bottom of the pan. Reduce the wine by half. Add the stock, the lemon juice, half the chopped parsley, salt and pepper. Bring the sauce to a boil and simmer until slightly thickened 10 minutes. Return the shrimp to the sauce to just warm through, no more than 2-3 minutes.

Serve over steamed rice or mashed potatoes.

Note: If you want to thicken the sauce add 1/2 the butter-flour mixture to the sauce and stir well. Use more of the mixture according to your taste, then serve.

