Shrimp with Artichokes and Mushrooms
By America's Test KitchenPublished on October 11, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discardedSalt and pepper ¼ cup olive oil 3 garlic cloves, minced½ teaspoon red pepper flakes 10 ounces white mushrooms, quartered1 (9-ounce) box frozen artichoke hearts, thawed½ cup white wine 3 tablespoons unsalted butter, cut into 3 pieces2 tablespoons finely chopped fresh parsley
Instructions
- Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 tablespoon oil, garlic, and pepper flakes in medium bowl. Cover with plastic wrap and refrigerate for 15 minutes.
- Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Cook mushrooms until browned, 6 to 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to medium bowl and tent with foil.
- Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving until spotty brown on first side, about 1 minute; transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. Whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through, 1 to 2 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded
Salt and pepper
¼ cup olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes
10 ounces white mushrooms, quartered
1 (9-ounce) box frozen artichoke hearts, thawed
½ cup white wine
3 tablespoons unsalted butter, cut into 3 pieces
2 tablespoons finely chopped fresh parsley
Ingredients
2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded
Salt and pepper
¼ cup olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes
10 ounces white mushrooms, quartered
1 (9-ounce) box frozen artichoke hearts, thawed
½ cup white wine
3 tablespoons unsalted butter, cut into 3 pieces
2 tablespoons finely chopped fresh parsley
Ingredients
2 pounds extra-large (21-25) shrimp, peeled, deveined, and tails discarded
Salt and pepper
¼ cup olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes
10 ounces white mushrooms, quartered
1 (9-ounce) box frozen artichoke hearts, thawed
½ cup white wine
3 tablespoons unsalted butter, cut into 3 pieces
2 tablespoons finely chopped fresh parsley
Why This Recipe Works
Extra-large shrimp (21/25 count) were best for our Shrimp with Artichokes and Mushrooms as they didn’t dry out as quickly as smaller shrimp. Marinating the shrimp with potent garlic and pepper flakes before pan-searing yielded a flavor-packed sauté, while Serving the shrimp over rice added extra heft to the dish.
Instructions
- Pat shrimp dry with paper towels and season with salt and pepper. Combine shrimp, 1 tablespoon oil, garlic, and pepper flakes in medium bowl. Cover with plastic wrap and refrigerate for 15 minutes.
- Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Cook mushrooms until browned, 6 to 8 minutes. Add artichokes and cook until lightly browned, about 3 minutes. Transfer vegetables to medium bowl and tent with foil.
- Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving until spotty brown on first side, about 1 minute; transfer to bowl with vegetables. Repeat with remaining oil and remaining shrimp. Add wine to now-empty skillet and simmer until reduced to 1/3 cup, 1 to 2 minutes. Whisk in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are cooked through, 1 to 2 minutes. Serve.
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