Prep 25 mins
Cook 20 mins
This is a rich and elegant entree,shrimp and artichoke hearts in a subtle garlic cream sauce. Originally from the R.S.V.P. Letters from the Editor section from a January 1985 issue of Bon Apetit. The recipe was requested from Bouligny Restaurant in New Orleans. I'm not sure if the restaurant is still there, but I wanted to save this here on Recipezaar.
- 1⁄2 cup heavy cream
- 1 tablespoon garlic, minced
- 2 1⁄2 cups well-chilled unsalted butter, cut into tablespoons (5 sticks)
- 1⁄2 cup dry white wine (or more)
- 32 large shrimp, uncooked, peeled and deveined
- 8 fresh artichoke hearts or 8 frozen artichoke hearts, cooked until tender and quartered
- 2 cups mushrooms, very thinly sliced
- 1 cup green onion top, very thinly sliced
- fresh ground white pepper
- 8 slices French bread
- Boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
- Remove from heat and whisk in 2 tablespoons butter.
- Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. (If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons butter.).
- Keep sauce warm until ready to use;do not boil.
- Bring 1/2 cup wine to boil in heavy large skillet.
- Add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
- Pour off all but 1 tablespoon wine. (If all wine is absorbed, add 1 tablespoon of wine.).
- Add butter sauce,mushrooms, and onion tops and bring to a boil.
- Season to taste with salt and pepper.
- Ladle into shallow bowls and arrange 2 slices of bread atop each and serve.