Alec Naman from Naman's Catering is back in the Studio 10 kitchen with this delicious creamy dish! It combines spicy shrimp with plenty of veggies in a rich, flavorful sauce.
2 lbs peeled and deveined shrimp (21-25 ct)1 cup chopped red bell pepper1 cup chopped yellow bell pepper2 cups chopped mushrooms1 cup chopped purple onion2 cups artichoke hearts2 cups white wine1 cup olive oil1 stick butter1 quart heavy cream2 tablespoons minced garlic1 tablespoon thyme1 tablespoon basil1 teaspoon black pepper1 teaspoon cayenne pepper2 tablespoons chopped parsley2 teaspoons lemon juice1/2 cup flourRice or pasta for serving (cooked)
In a large skillet, sauté onions, bell peppers and mushrooms in 1/2 stick of butter and 1/2 cup olive oil until tender (4-5 minutes).
Add the white wine and let reduce by half. Add the minced garlic, thyme, basil, black pepper and cayenne, and continue cooking 1-2 minutes. Sprinkle in the flour, coating everything generously until all liquids are absorbed.
Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2-3 minutes.
In a separate skillet, add the other 1/2 stick of butter and the 1/2 cup olive oil, and add shrimp to sauté. Add salt and pepper to taste. Add lemon juice. Cook approximately 4-5 minutes and add to cream sauce, including all shrimp juices.
Serve over your favorite pasta or rice.
All content © 2018, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved.