Giant Shrimp With Artichokes And Fennel
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- Leaves of 2 sprigs fresh rosemary
- 4cloves garlic, peeled and thinly sliced
- 4tablespoons high-quality extra virgin olive oil
- Salt and freshly ground black pepper
- 16jumbo shrimp, cleaned and deveined
- 10medium to large artichokes
- 1teaspoon hot red pepper flakes
- 2fennel bulbs, trimmed and thinly sliced
- 2sprigs fresh thyme
- 1bay leaf
- ¼cup lemon juice
- Lemon-flavored olive oil (available in specialty food markets)
Preparation
- Step 1
Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl. Add shrimp, and turn until well coated. Marinate at room temperature for 30 to 60 minutes.
- Step 2
Meanwhile, preheat oven to 350 degrees. Using a paring knife, trim stem and outer artichoke leaves to tender hearts. Quarter hearts lengthwise, and cut out choke. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes. Remove from heat, and keep warm.
- Step 3
In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in ⅓ cup water. Cover and simmer over medium-low heat until tender, about 20 minutes.
- Step 4
Prepare a grill, or heat a large griddle or skillet until very hot. Grill or sear shrimp until pink, 2 to 3 minutes on each side. Transfer to a large bowl, and add artichoke hearts and fennel. Drizzle with lemon-flavored olive oil to taste, and toss until well blended. Divide among 4 plates, and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Sue B
This is a terrific dish. Rather than water, I use shrimp stock to cook the fennel and add in some chopped shallots or onion. I roast the shrimp for better texture and taste.
Private notes are only visible to you.
Advertisement
