Sautéed Shrimp with Artichoke Sauce

From Bay Tables, reprinted with permission from Junior League of Mobile, Inc. | Seafood: Shrimp

4 Servings

What you need

Ingredients: 28 Extra Large Shrimp, Peeled, and Deveined
Creole Seasoning to Taste: 2 c. Extra-Fine Cracker Meal; ¼ c. Olive Oil; ¼ c. Butter; 3 Green Onions, Thinly Sliced; 12 Canned Artichoke Hearts, Chopped and Drained; ½ c. Dry White Wine; 1 c. Heavy Cream
Dash of Cayenne
Salt and Freshly Ground Black Pepper to Taste: 2 tbsp Chopped Fresh Parsley

Steps

1.

Sprinkle shrimp with Creole seasoning. Dredge the shrimp in the cracker meal on waxed paper. Heat the olive oil in a skillet over medium-high heat. Add the shrimp in batches to the skillet. Sauté each batch until golden brown on each side. Remove to a platter and keep warm until the last batch of shrimp has been sautéed.

2.

Heat the butter in a skillet. Add the green onions. Sauté until the green onions are soft, but not brown. Add the artichoke hearts and wine. Simmer for 5 minutes or until heated through. Stir in the cream. Season with cayenne, salt and black pepper.