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Categories:
shrimp salt pepper olive oil garlic red pepper cremini mushrooms white wine unsalted butter fresh parsley rice
Viewed: 39 - Published at: 5 years agoIngredients
- 2 lbs shrimp, peeled and deveined and tails removed
- salt
- pepper
- 1/4 cup olive oil
- 3 garlic cloves, mined
- 1/2 teaspoon red pepper flakes
- 10 ounces cremini mushrooms, timmed and quartered
- 9 ounces frozen artichoke hearts, thawed
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, cut into 3 pieces
- 2 tablespoons fresh parsley, minced
- 4 cups cooked rice
Method
- 1. Pat shrimp dry with pape towels and season with salt and pepper. Combine shrimp, 1 T. oil, garlic and pepper flakes in medium bowl. Cover and refrigerate for 15 minutes.
- 2. Meanwhile, heat 1 T. oil in 12-inch nonstick skillet over medium high heat until shimmering. Add mushrooms and cook until browned, 6-8 minutes. Add artichokes and cook until ightly browned, about 3 minutes. Thransfer vegetables to medium bowl and tent loosely with aluminum foil.
- 3. Heat 1 T. 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 shrimp to a bowl with begetables. Repeat with remaining 1 T. oil and reminaing shrimp. Add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. Whish in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. Serve over rice.
