Giant Shrimp With Artichokes And Fennel

Name: Giant Shrimp With Artichokes And Fennel
Total time: 1 h
Yield: 4 servings
Ingredients: Leaves of 2 sprigs fresh rosemary; 4 cloves garlic, peeled and thinly sliced; 4 tablespoons high-quality extra virgin olive oil; Salt and freshly ground black pepper; 16 jumbo shrimp, cleaned and deveined; 10 medium to large artichokes; 1 teaspoon hot red pepper flakes; 2 fennel bulbs, trimmed and thinly sliced; 2 sprigs fresh thyme; 1 bay leaf; 1/4 cup lemon juice; Lemon-flavored olive oil (available in specialty food markets)

Recipe from Esca

Adapted by Eric Asimov

Total Time: 1 hour
Rating: 4(11)
Comments: Read comments

Featured in: Goliath Shrimp (Gigantic Flavor, Too)

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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)

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

11 user ratings

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Comments

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Monica6 months ago

Shrimp delicious sautéed in the fragrant marinade. Would eat with polenta. Full dish also delicious. For a fast Sunday supper I used a jar of artichoke hearts with the cooked fennel. It was so good.

Sue B1 year ago

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.

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