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| GIANT SHRIMP WITH ARTICHOKES AND FENNEL |
| 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 |
| Lemon-flavored olive oil (available in specialty food markets). |
| 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. |
| 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. |
| 3. In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in 1/3 cup water. |
| Cover and simmer over medium-low heat until tender, about 20 minutes. |
| 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. |
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