Shrimp Scampi With Artichokes Recipes

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
• Sauté shrimp, turning over once, until just cooked through, about 2 minutes
• Transfer with a slotted spoon to a large bowl.
• Add garlic,shallots, and arthichoke hearts to oil remaining in skillet, stirring until softened but not browned.
• Add white wine, lemon juice, parsley, salt and pepper and cook over high heat, stirring occasionally, 1 minute.
• Add butter to skillet, stirring until melted, and stir in shrimp.
• Remove skillet from heat.
• Divide among 4 plates.
• Garnish with additional parsley, parmigiano reggiano, and red pepper flakes and serve.

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.

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.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat.
• Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

Steps:

• Saute mushrooms and garlic in butter until almost done.
• Add shrimp and saute until cooked.
• Add rest of ingredients and heat through.
• Serve over pasta or rice.