Cajun Shrimp With Artichoke Cream Sauce

By Alec Naman of Naman's Catering for BP's Spirit of the Gulf Events during the 2012 Summer Olympics in London. | Seafood: Shrimp

6 servings Servings | Prep Time: 1 hour

What you need

Ingredients: to taste salt and black pepper; 2 tbsp chopped parsley; 2 tsp lemon juice; ½ c. flour; 1 q heavy whipping cream; 1 tsp cayenne pepper; 1 tsp black pepper; 1 tbsp chopped fresh basil; 1 tbsp fresh thyme leaves; 2 tbsp minced garlic; 2 c. white wine; 2 c. sliced mushrooms; 1 c. diced yellow bell peppers; 1 c. diced red bell peppers; 1 c. diced purple onions; 1 c. olive oil, divided; 4 oz butter, divided; 2 c. canned artichoke hearts; 2 lbs Alabama Gulf Shrimp, peeled and deveined (21-25 count

Steps

1.

In a large skillet, melt 2 ounces of butter and 1/2 cup of olive oil over medium-high heat. Sauté the onions, bell peppers and mushrooms for 4–5 minutes. Add white wine and reduce the heat by half. Add minced garlic, thyme, basil, 1 teaspoon of black pepper and cayenne pepper. Let this mixture cook for 1–2 minutes, then whisk in the flour, stirring constantly until white roux is achieved. The flour will absorb all of the liquid in the skillet. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts and let it simmer for 2–3 minutes.

2.

In a separate skillet, add the remaining 2 ounces of butter and 1/2 cup of olive oil. Sauté the shrimp for 2 minutes or until pink and curled. Add lemon juice, salt and pepper to taste and parsley. Cook for 4–5 minutes.