Gulf Shrimp With Creole Mustard Sauce In An Artichoke Recipes
GULF SHRIMP WITH CREOLE MUSTARD SAUCE IN AN ARTICHOKE
Provided by Great Chefs
Number Of Ingredients 9
Steps:
- Saute 1/2 teaspoon shallot and shrimp in 1/2 tablespoon of the butter. Remove the shrimp from the pan and set aside. Add the remaining butter and shallot to the pan. Saute briefly, then add the mustard and cook until almost dry. Deglaze with brandy and stir in the cream. Reduce until thickened. Season with salt and pepper. Place the shrimp in the sauce and keep warm. Trim the tops and bottoms of the artichokes straight across. Tie a thick slice of lemon to the tops and bottoms of the artichokes with kitchen string. Cook in boiling salted water to cover until the bottoms are tender and easily pierced with a fork or knife. Plunge into ice water. When cool enough to handle, pull out just the center leaves to create a hollow. Use a spoon to remove and discard the fuzzy choke and expose the heart. Place the artichokes on a greased baking sheet. Fill with shrimp and sauce. Heat in a 350 F oven for 3 to 5 minutes. Transfer to serving plates and serve immediately.
SHRIMP, TASSO HAM AND ARTICHOKE WITH CREOLE LEMON BUTTER
Quick and easy pasta at its best. By the time your pasta is cooked, the sauce will be done! Can't get any better! If you can't find Tasso ham, you can use prosciutto, pancetta, bacon or Virginia ham--though none of those has the deep salty flavor of Tasso. As for the artichokes, use fresh or frozen or the ones in brine in tins -- not the kind that are marinated in oil.
Provided by Chef Kate
Categories Ham
Time 22m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a hot pan, sauté the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
- Deglaze the pan with white wine and simmer.
- Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
- Whisk in the whole butter and serve over warm pasta immediately.
Nutrition Facts : Calories 742.2, Fat 15, SaturatedFat 8.1, Cholesterol 252.2, Sodium 377.2, Carbohydrate 101.3, Fiber 5.8, Sugar 4.8, Protein 41.9
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