Best Ragout Of Shrimp Artichokes And Potatoes Recipes

SHRIMP AND ARTICHOKE CASSEROLE

Steps:

• NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
• Preheat oven to 375 degrees.
• Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
• Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
• Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
• Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
• Bake at 375 degrees for 30 minutes.

SHRIMP AND ARTICHOKE SOUP

Steps:

• Combine artichokes, chicken broth, green onions, salt, cajun seasoning, and thyme and bring to a boil.
• Reduce to simmer for about 12 minutes.
• Combine butter and flour for a light roux and slowly add to the simmering pot.
• Slowly stir in heavy cream and simmer for 10 minutes.
• Add shrimp and simmer for 5 more minutes.
• Serve with chopped parsley for garnish.

BABY ARTICHOKES WITH POTATOES, GARLIC, OLIVES AND SHRIMP

Steps:

• Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a bowl of cold water with about 10 percent vinegar or lemon juice.
• Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
• Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.

ARTICHOKE, MUSHROOM AND POTATO RAGOûT

Steps:

• Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
• Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
• Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
• Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
• Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.

PROVENçAL ARTICHOKE RAGOUT

Steps:

• How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water.
• Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery. Cook, stirring, until tender, about three to five minutes. Add the red pepper and about 1/4 teaspoon salt, and stir together for three to five minutes until the pepper begins to soften. Add the garlic, and stir together for another minute, until the garlic is fragrant. Add the tomatoes and a little more salt, and cook, stirring from time to time, for 10 minutes, until the tomatoes have cooked down and smell fragrant. Add the artichokes, thyme, bay leaf and enough water to cover the artichokes halfway, and bring to a simmer. Add salt and pepper, then cover and simmer 30 to 40 minutes, until the artichokes are tender and the sauce fragrant. Check from time to time and add water if necessary. Add the lemon juice, taste and adjust salt and pepper.

SHRIMP AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
• Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
• Bake in the preheated oven until crisp, about 25 minutes.

SAUTEED SHRIMP WITH ARTICHOKES AND MUSHROOMS

Steps:

• 1. Pat shrimp dry with pape towels and season with salt and pepper. Combine shrimp, 1 T. oil, garlic and pepper flakes in medium bowl. Cover and refrigerate for 15 minutes.
• 2. Meanwhile, heat 1 T. oil in 12-inch nonstick skillet over medium high heat until shimmering. Add mushrooms and cook until browned, 6-8 minutes. Add artichokes and cook until ightly browned, about 3 minutes. Thransfer vegetables to medium bowl and tent loosely with aluminum foil.
• 3. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook, without moving, until spotty brown on first side, about 1 minute. Transfer shrimp to a bowl with begetables. Repeat with remaining 1 T. oil and reminaing shrimp. Add wine to now-empty skillet and simmer until redueced to 1/3 cup, 1-2 minutes. Whish in butter until smooth. Stir in vegetable-shrimp mixture and parsley and simmer until shrimp are opaque throughout, 1-2 minutes. Serve over rice.