Shrimp with Sun Dried Tomatoes and Artichokes
Indulge in the taste of the Mediterranean with succulent shrimp paired perfectly with tangy sun dried tomatoes and tender artichokes. Each bite is a flavor explosion that will transport your taste buds to the shores of the Mediterranean Sea.
=== 🍽🍸🥩 RECIPE ===
1 pound (450g) jumbo shrimp (16 – 20), peeled
1/2 red onion, sliced
4 cloves garlic, chopped
7.5 ounce (213g) jar sun dried tomatoes in olive oil, drained, oil reserved
6 ounce (170g) jar marinated artichoke hearts, drained, brine reserved
4 ounces (120ml) dry white wine
Pinch dried red pepper flakes
Juice of 1 lemon
2 tablespoons butter
1 bunch fresh basil, chopped
Salt & Pepper
In a large skillet over medium-high, heat the tomato oil until shimmering.
Add the onions and garlic and cook, stirring occasionally, until softened and lightly brown. (About 2-3 minutes.)
Add the sun dried tomatoes, artichoke hearts, and red pepper flakes.
Continue to cook for another 5 minutes, stirring occasionally.
Add the white wine and artichoke brine, scraping the bottom of the pan to loosen any browned bits.
Season the shrimp with salt and pepper. Lower the heat to low and add the shrimp. Cover, and allow shrimp to poach in the liquid in the pan, for 3-4 minutes. Turn the shrimp as needed. Don’t overcook.
Once the shrimp are done, cut the heat. Add the lemon juice, butter, and basil, and stir to combine. Taste for seasoning, and adjust as needed. Server with pasta or with toasted baguette.
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