Wednesday, November 25, 2009

Shrimp Scampi with Artichokes

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I haven’t had any time to think about cooking, which is a terrible thing when you write a food blog.  The truth is, I’ve spent all of my waking hours taking care of my dog, Phoebe, who underwent surgery a few days ago to correct a displaced kneecap.  Her leg is wrapped in thick bandage, and she’s wearing one of those silly cones (also known as an Elizabethan collar) around her neck.

Thanks to fast and easy dishes like this shrimp scampi, I’ve been able to put dinner on the table without much work.  This is one of a few recipes where the ingredient list is longer than the instructions.  Plus it uses things I always have on hand.

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The garlic and shrimp give away this sweet and mouthwatering aroma when the dish is on the stove.  The artichoke hearts add color and texture.  You can add some chopped tomatoes if you don’t have artichokes on hand.  I like to serve this over rice, or with some crusty whole-grain bread that I can use to soak up the delicious broth.

I had plans to make some pretty elaborate desserts for the holidays, but it looks like they will have to wait until Phoebe gets better.  For now, my biggest culinary task is to dress up Phoebe’s pain medications, so she thinks she’s eating something yummy. I’ve been wrapping the pills in peanut butter, which is one of her all-time-favorite foods. Please share if you have any other tricks.

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Shrimp Scampi with Artichokes

Adapted from “The Food You Crave” by Ellie Krieger

  • Olive oil, 2 tablespoons
  • Garlic, minced, 4 large cloves
  • Shallots, diced, 2 medium
  • Shrimp, peeled and deveined, 1 pound
  • Frozen artichoke hearts, thawed, 11 ounces
  • Dry white wine, 1/3 cup
  • Lemon juice, 2 tablespoons
  • Flat-leaf parsley, chopped, 2 tablespoons
  • Salt, 1/2 teaspoon
  • Pepper, 1/4 teaspoon

Heat up oil in a large skillet over medium heat.  Add garlic and shallots and cook until softened, about 2 to 3 minutes.

Add shrimp, artichoke hearts, wine and lemon juice and cook until the shrimp are pink and cooked through, about 5 minutes.

Stir in the parsley, salt and pepper.

Serves 4.

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4 comments:

  1. Kel: November 27, 2009

    Oh poor Phoebe! I hope she’s doing all right! And happy belated Thanksgiving!

  2. Deb royat: November 28, 2009

    Love you new blog. Just got a long e-mail from Jackie. Poor Pheobe, she’s so dang cute … we’ve been nursing our two kitties … slamming liquid antibiotics down them …. Whimpy is no problem, Tiger is unfortunately living up to his name … who would’a thought that 6.8 lbs could be so fiesty!
    Hugs and happy Thanksgiving.

  3. Erica: November 29, 2009

    Thanks for commenting, Deb! Send photos of the kitties. They sound adorable! Take care and hope to see you soon!

  4. Erica: November 29, 2009

    Happy belated Thanksgiving to you too, Kelli! Hope you had a good trip home. Can’t wait to see you for Christmas!

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