Local and Seasonal Recipes, Menus and More |
![](../Images/Hogtown HomeGrown Logo 758x.jpg) |
|
TB’s Lemon Artichoke Shrimp |
![Home](../Images/Home Button.jpg)
![Newsletters](../Images/Newsletter Button - 12 pt.jpg)
![What's Fresh](../Images/What's Fresh Button.jpg)
![Recipes](../Images/Recipes Button.jpg)
![Cooking Classes](../Images/Cooking Classes Button.jpg)
![Conscientious Carnivore](../Images/Conscientious Carnivore Button.jpg)
![Eat Local Challenge](../Images/ELC button.jpg)
![Keep Track Chart](../Images/Keep_Track_Button.jpg)
![Farmers Markets](../Images/Farmers Markets Button - 10 pt.jpg)
![Blog](../Images/Blog Button.jpg)
![In the News](../Images/In the News Button.jpg)
![Distributors](../Images/Distributors Button.jpg)
![Contact Us](../Images/Contact Us Button.jpg)
![The Illegal Jam Company on Facebook](../Images/The Illegal Jam Company Button.jpg)
![Links](../Images/Links Button.jpg)
|
|
INGREDIENTS
8 Tablespoons unsalted butter
1 cup onions and shallots, finely diced
1/3 cup flour
1 1/3 cups white wine
2/3 cup fresh lemon juice
1 cup oven dried tomatoes, julienned
2 cups artichoke hearts, chopped (if using marinated artichokes, drain well before chopping)
1/2-1 cup vegetable broth
1 1/2 pounds shrimp, peeled
DIRECTIONS
In a large skillet, melt butter and stir in onions and shallots. Cook until translucent.
Stir in flour and when mixed in, add white wine and lemon juice. Simmer until thickened.
Add tomatoes. artichoke hearts and broth to create sauce of desired consistency.
Add peeled shrimp, stir in and cook until opaque. Serve hot over rice or pasta.
Cover and refrigerate leftovers.
VARIATION
Make sauce without broth or shrimp.
Pour over raw fish fillets, top with bread crumbs
and parmesan. Bake in 350 degree oven for 30 minutes, until fish is done.
Copyright © 2017 Stefanie Samara Hamblen |
|
|