Prep time: 35 minutes
Cook time:40 minutes
The butter sauce goes wonderfully with the shrimp and artichokes. This dish is meant to be eaten with your fingers, so have plenty of towels and napkins handy.
2 large artichokes
1 large garlic clove, peeled
2 tablespoons fresh lemon juice or to taste
1 1/2 teaspoons freshly ground black pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
1/2 teaspoon dried basil, crumbled
1/2 teaspoon salt, or to taste
1/2 teaspoon dried oregano crumbled
1/4 teaspoon cayenne pepper
1/2 cup butter, cut into bits
1/2 pound small shrimp, shells removed, but tails still on
3 minced scallions
Bring a large pot of water to a boil. Meanwhile, cut off artichoke stems. Use scissors to trim the tips of the leaves and a sharp knife to cut off the top inch of each artichoke. Cut the artichokes into quarters, lengthwise. Remove the choke (the hairy portion). Drop the artichoke quarters into the boiling water and cook for 20 to 30 minutes until they are tender when pierced with a fork. Drain well when done.
While the artichokes cook, make the butter sauce. Drop the garlic into a food processor with the motor running and process until it is minced. Turn the motor off. Add the lemon juice, pepper, Worcestershire, Tabasco, basil, salt, oregano and cayenne. Pulse to combine. Add the butter and process until the mixture is well-combined.
Place about half of the butter mixture into a medium-hot skillet. When melted, add the shrimp and cook until the shrimp is pink and opaque on all sides, about 5 minutes. Add the scallions, drained artichoke wedges and additional butter. Gently stir the mixture and cook until the artichokes are heated through. Be careful not to overcook the shrimp.
Divide the artichokes and shrimp into soup bowls. Spoon sauce over the top and serve immediately.
Per serving: 624 cal.; 30 g pro.; 25 g carb.; 46 g fat (14 sat., 14 monounsat., 3 polyunsat.); 295 mg chol.; 1,003 mg sod.; 10 g fiber; 4 g sugar; 66 percent calories from fat.
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