2     lbs peeled and deveined shrimp(21-25 ct)
1      quart heavy cream
1      cup chopped red bell pepper
2     tablespoons minced garlic
1      cup chopped yellow bell pepper
1      tablespoon thyme
2     cups chopped mushrooms
1      tablespoons basil
1      cup chopped purple onion
1      teaspoon black pepper
2     cups artichoke hearts
1      teaspoon cayenne pepper
2     cups white wine
2     tablespoons chopped parsley
1      cup olive oil
2     teaspoons lemon juice
1      stick butter
½   cup flour

In a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butter
and ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduce
by ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continue
cooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, until
all liquids are absorbed. Slowly add the heavy cream, stirring constantly until
desired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3
minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup olive
oil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice.
Cook for approximately 4 to 5 minutes and add to cream sauce including all
shrimp juices. Serve over your favorite rice or pasta.

2 lbs peeled and deveined shrimp (21-25 ct) 1 quart heavy cream1 cup chopped red bell pepper 2 tablespoons minced garlic1 cup chopped yellow bell pepper 1 tablespoon thyme2 cups chopped mushrooms 1 tablespoons basil1 cup chopped purple onion 1 teaspoon black pepper2 cups artichoke hearts 1 teaspoon cayenne pepper2 cups white wine 2 tablespoons chopped parsley1 cup olive oil 2 teaspoons lemon juice1 stick butter ½ cup flourIn a large skillet, sauté onions, bell peppers and mushrooms in ½ stick of butterand ½ cup olive oil until tender (4-5 minutes). Add the white wine and let reduceby ½. Add the minced garlic, thyme, basil, black pepper and cayenne and continuecooking 1 to 2 minutes. Sprinkle in the flour, coating everything generously, untilall liquids are absorbed. Slowly add the heavy cream, stirring constantly untildesired thickness. Fold in the artichoke hearts and continue to simmer for 2 to 3minutes. In a separate skillet, add the other ½ stick of butter and the ½ cup oliveoil adding shrimp to sauté. Add the salt and pepper to taste. Add lemon juice.Cook for approximately 4 to 5 minutes and add to cream sauce including allshrimp juices. Serve over your favorite rice or pasta.

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