The FrangloSaxon Cooks

Louisiana Cuisines

  • Home
  • Recipe List
  • Tripping & Talking
  • Reviews & Recommendations
  • Privacy Policy

Shrimp and Artichokes

February 26, 2015 by Carine Clary Leave a Comment

Shrimp and Artichokes

Sauteed shrimp and artichokes is the recipe for someone who needs something simple, fast and delicious at short notice.

The drill goes as follows: While the butter is melting, dice the bell pepper and garlic, add to butter, then peel shrimp and add to your saute which is now smelling really good. (And if you want to make it really fast use pre-peeled frozen shrimp and bottled artichokes.)

Shrimp and ArtichokesIf you’re serving it as an appetizer you may want to leave the tails on the shrimp – makes them easier to eat with your fingers, but tail or no tail – it’s your call. When the shrimp starts to get a little sunburned you throw in the artichokes and remaining seasonings, cover the pan for five, and you’re done. Don’t forget to toast some french bread to soak up the sauce.  The bell pepper and paprika turn that sauce a beautiful clear rose color which you will fleetingly admire as you gobble it all up and attempt to keep it from running down your elbow.

Mix it with some pasta and cheese and it’s a main course.

Shrimp and ArtichokesGoes well with a crisp white or a dry martini.

Shrimp & Artichokes
 
Print
Author: Carine Clary
Recipe type: Seafood
Cuisine: Creole
Ingredients
  • ½ cup butter (1 stick)
  • 1 small clove garlic, diced fine
  • ½ cup diced red bell pepper
  • 1 cup artichoke hearts, quartered
  • 1 lb. large shrimp (peeled & deveined)
  • Coarse ground black pepper to taste
  • Juice from ½ of a medium lemon
  • ½ tsp. paprika
  • parsley (curly or flat leafed)
Instructions
  1. Melt the butter over a low heat in a wide saute pan.
  2. Add diced red bell pepper and garlic and cook until soft, about 5 minutes.
  3. Add the shrimp and cook for 3 to 5 minutes until done.
  4. Add the artichoke hearts, black pepper, lemon juice, and paprika.
  5. Cut the heat and cover the pan for a few minutes to let the flavors mingle.
  6. Give the pan a little shake, uncover, garnish with parsley, and serve.
Notes
The directions differ depending on what kind of artichokes are used. I use the ones in the deli section that are usually floating in oil or water. These are already cooked and can be added to the saute just long enough to be warmed. They taste just as good as the others and make the recipe very fast to prepare.

Some grocery stores sell canned artichoke hearts and some come in glass jars. My experience with the canned version is that they all taste like metal. The ones in the glass jars taste good enough but are harder to find.

If you are using fresh artichokes you'll need to follow the usual procedure of steaming them, then cutting them down to the heart then quartering them before adding to the pan.
3.2.1311

 

Filed Under: Appetizers, Creole, Seafood Tagged With: artichokes, red bell pepper, saute, shrimp

Turkey Poulette

Turkey Poulette

Personal Picks

  • Turkey Poulette
  • Mussolini Sandwich
  • Fresh Corn Cakes
  • Chicken Mull
  • Salted Steens Ice Cream

Follow Us

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

Search the FrangloSaxon

Search by Holiday

  • Bastille Day
  • Christmas
  • Fourth of July
  • Mardi Gras
  • New Year's
  • Revillon
  • St. Joseph's Day
  • Tet
  • Thanksgiving

Search by Tradition

  • Cajun
  • Creole
  • Croatian
  • German
  • Greek
  • Italian
  • Southern
  • Vietnamese
  • African
  • French
  • Turkish
  • Mexican
  • Irish
  • Links I Like

    • The Homesick Texan
    • Acadiana Table
    • Southern Souffle
    • Savory Spices
    • Well Being Secrets
    • Deep South Dish

Recent Posts

  • Pastitsio
  • Italian Grilled Cheese Sandwich
  • Crabmeat St. Francis
  • Scallops Beurre Blanc
  • Slugburger

Popular Posts

Mussolini Sandwich

Back in pre World War II days it was actually possible to find restaurants in New Orleans which served something called the Mussolini Sandwich. The History Say what?? It is true and I have the ad to prove it. I thought it would be fun to recreate but needless to say there is no record… 

Read More »

Chicken Mull

Chicken Mull is the old name for Stewed Chicken in milk. It’s also sometimes called Jallop.  This is a cold weather, church supper dish that has spread from its Georgia Carolina origins and now pops up in a few other spots. If you want your kids to come home on their college breaks, make sure… 

Read More »

Creole Crab Cakes

Crispy Creole Crabcakes! Do you crave the crispiest creole crab cake on the planet? You’re in luck because it’s right here and easy to make. The point of your typical creole crab cake is crabby plus crispy with a shot of rémoulade on the side. You want lotsa lumps just barely held together with as… 

Read More »

Vietnamese Cucumber Salad

A Vietnamese cucumber salad that looks elegant and tastes really good. For some reason I’ve found that the dressing tastes better after it’s had a chance to set a spell, so if you have the time you should make it a day ahead or at least a couple of hours ahead but don’t add it… 

Read More »

Christopher Sandwich

For everyone coming off the post-July 4th carnivorous barbequed everything high, let me present the Christopher Sandwich. Almost vegetarian (except for the bacon) it’s both filling and light. The avocado and cheese stick to your ribs while the tomato, onion, olives, pickles, and mushrooms add interest and a salty tang.  And then there are the… 

Read More »

Turkey Poulette

Back in the eighties they made a TV movie about a post-apocalyptic world. They called it “The Day After” and anyone who’s surveyed their house, and especially their kitchen, the day after Thanksgiving has lived it. You think you’ll never eat again but by the next afternoon familiar hunger pangs kick in and you’re headed… 

Read More »

  • Home
  • Recipe List
  • Tripping & Talking
  • Reviews & Recommendations
  • Privacy Policy

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress