Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes.
  2. Remove from heat and whisk in 2 tablespoons butter.
  3. 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.).
  4. Keep sauce warm until ready to use;do not boil.
  5. Bring 1/2 cup wine to boil in heavy large skillet.
  6. Add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes.
  7. Pour off all but 1 tablespoon wine. (If all wine is absorbed, add 1 tablespoon of wine.).
  8. Add butter sauce,mushrooms, and onion tops and bring to a boil.
  9. Season to taste with salt and pepper.
  10. Ladle into shallow bowls and arrange 2 slices of bread atop each and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a