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Name: Shrimp And Artichokes in Peppery Butter Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Artichokes; (each about 3/4; 1 lg Garlic; 1/2 ts Dried basil; crumbled; Accompaniments: crusty bread; ; cup); ; heads (about 24); ; wedges; 1 Stick cold unsalted butter;; 1 tb Fresh lemon juice or to; 1/4 ts Cayenne; 3 Scallions; minced; 1/2 ts Salt or adjust amount to taste; 1/4 ts Dried oregano; crumbled; 1 tb Black Pepper freshly ground; 1/2 ts Tabasco; 1/2 lb Small shrimp in their; ; pound); 2 ts Worcestershire Sauce

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INGREDIENTS

2 lg Artichokes; (each about 3/4
1 lg Garlic
1/2 ts Dried basil; crumbled
Accompaniments: crusty bread
; cup)
; heads (about 24)
; wedges
1 Stick cold unsalted butter;
1 tb Fresh lemon juice or to
1/4 ts Cayenne
3 Scallions; minced
1/2 ts Salt ; or adjust amount to taste
1/4 ts Dried oregano; crumbled
1 tb Black Pepper ; freshly ground
1/2 ts Tabasco
1/2 lb Small shrimp in their
; pound)
2 ts Worcestershire Sauce

Servings

INSTRUCTIONS

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until bottoms are tender when pierces with a knife. While artichokes are cooking, preheat oven to 500F. Drop garlic into a food processor with motor running and mince. Turn motor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano, and cayenne and pulse to combine. Add butter and blend until combined well. Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes. Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges. Serves 2. Gourmet April 1995 Per serving: 168 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g Protein; 38g Carbohydrate; 0mg Cholesterol; 1415mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Shrimp And Artichokes in Peppery Butter Sauce

2 lg Artichokes; (each about 3/4
1 lg Garlic
1/2 ts Dried basil; crumbled
 Accompaniments: crusty bread
 ; cup)
 ; heads (about 24)
 ; wedges
1 Stick cold unsalted butter;
1 tb Fresh lemon juice or to
1/4 ts Cayenne
3 Scallions; minced
1/2 ts Salt or adjust amount to taste
1/4 ts Dried oregano; crumbled
1 tb Black Pepper freshly ground
1/2 ts Tabasco
1/2 lb Small shrimp in their
 ; pound)
2 ts Worcestershire Sauce

Cut off artichoke stems with a serrated knife and discard. With scissors  trim tips of leaves. In a large saucepan of boiling salted water cook  artichokes 30 to 45 minutes, or until bottoms are tender when pierces with  a knife.    While artichokes are cooking, preheat oven to 500F.    Drop garlic into a food processor with motor running and mince. Turn motor  off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil,  salt, oregano, and cayenne and pulse to combine. Add butter and blend until  combined well.    Spread shrimp in 3-cup shallow baking dish large enough to hold them in one  layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly  over top and bake, stirring once or twice, until shrimp are cooked through,  about 5 minutes.    Invert artichokes on paper towels to drain. Divide artichokes and shrimp  with sauce between soup plates and serve with crusty bread and lemon  wedges.    Serves 2.    Gourmet April 1995        Per serving: 168 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g  Protein; 38g Carbohydrate; 0mg Cholesterol; 1415mg Sodium Food Exchanges:  1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 1 servings

Calories: 47
Calories from Fat: 8 (17%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 131.5mg		5 %
Potassium 286.2mg		8 %
Total Carbohydrate 11g		3 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 7.6g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 47

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