1 lb. peeled shrimp (size 16-20);
1 cup artichoke hearts cut to half;
1 tablespoon lemon juice;
2 tablespoons butter;
1 teaspoon chopped fresh parsley;
100 ml. cooking cream;
1 tablespoon minced garlic;
1 tablespoon grated Parmesan cheese;
2 tablespoons breadcrumbs;
salt and pepper to taste.

Recipe: In a large skillet, heat the butter and saute the minced garlic, peeled shrimp and artichoke hearts. When the shrimp is almost cooked, add the chopped parsley and lemon juice and toss. Pour the cooking cream and season to taste. Reduce slightly and pour everything in an ovenproof ceramic dish. Sprinkle with the Parmesan cheese and breadcrumbs on top and bake for about 10 minutes at medium-high, or until the breadcrumbs are golden. Sprinkle the shrimp and artichoke hearts au gratin with cheddar cheese instead of Parmesan, if desired. This recipe is for four appetizer portions of the shrimp and artichoke au gratin.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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