Title: Shrimp And Artichokes in Peppery Butter Sauce
Categories: April 1995
Yield: 1 servings

2 lg Artichokes; (each about 3/4
; pound)
1 lg Garlic clove
1 tb Fresh lemon juice or to
-taste
1 tb Freshly ground black pepper
2 ts Worcestershire sauce
1/2 ts Tabasco
1/2 ts Dried basil; crumbled
1/2 ts Salt; or to taste
1/4 ts Dried oregano; crumbled
1/4 ts Cayenne
1 Stick cold unsalted butter;
-cut into bits (1/2
; cup)
1/2 lb Small shrimp in their
-shells; preferably with
; heads (about 24)
3 Scallions; minced
Accompaniments: crusty bread
-and lemon
; wedges

Cut off artichoke stems with a serrated knife and discard. With scissors
trim tips of leaves. In a large saucepan of boiling salted water cook
artichokes 30 to 45 minutes, or until bottoms are tender when pierces with
a knife.

While artichokes are cooking, preheat oven to 500F.

Drop garlic into a food processor with motor running and mince. Turn motor
off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil,
salt, oregano, and cayenne and pulse to combine. Add butter and blend until
combined well.

Spread shrimp in 3-cup shallow baking dish large enough to hold them in one
layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly
over top and bake, stirring once or twice, until shrimp are cooked through,
about 5 minutes.

Invert artichokes on paper towels to drain. Divide artichokes and shrimp
with sauce between soup plates and serve with crusty bread and lemon
wedges.

Serves 2.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 168 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g
Protein; 38g Carbohydrate; 0mg Cholesterol; 1415mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.