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Stuffed Shrimp with Garlic Cream Sauce Recipe

Stuffed Shrimp with Garlic Cream Sauce Recipe

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Ingredients:

Serving

3 tbsp olive oil
1 tbsp butter
1 small onion, minced
2 shallots, minced
1 clove garlic, minced
1 tsp anchovy paste
2 cups half-and-half
1 tbsp cornstarch
1 tbsp water
kosher salt and freshly ground black pepper
1 artichoke, stem and leaf ends trimmed
kosher salt
2 tbsp olive oil plus additional for drizzling shrimp
1 medium onion, minced
2 cloves garlic, minced
2 shallots, minced
2 cups bread crumbs
3 tbsp minced flat-leaf parsley
freshly ground black pepper
approximately 3/4 cup chicken stock
18 large shrimp
2 tbsp butter, melted

Directions:

To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
Preheat the oven to 400 degrees F.
Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3983.22 Kcal (16677 kJ)
Calories from fat	2204.42 Kcal
		% Daily Value*
Total Fat	244.94g	377%
Cholesterol	708.88mg	236%
Sodium	13558.82mg	565%
Potassium	1491.05mg	32%
Total Carbs	365.95g	122%
Sugars	9.47g	38%
Dietary Fiber	17.12g	68%
Protein	101.66g	203%
Vitamin C	14.3mg	24%
Vitamin A	0.1mg	2%
Iron	14.4mg	80%
Calcium	538.5mg	54%

Amount Per 100 g
Calories	284.14 Kcal (1190 kJ)
Calories from fat	157.25 Kcal
		% Daily Value*
Total Fat	17.47g	377%
Cholesterol	50.57mg	236%
Sodium	967.19mg	565%
Potassium	106.36mg	32%
Total Carbs	26.1g	122%
Sugars	0.68g	38%
Dietary Fiber	1.22g	68%
Protein	7.25g	203%
Vitamin C	1mg	24%
Iron	1mg	80%
Calcium	38.4mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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