Local and Seasonal Recipes, Menus and More
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INGREDIENTS 8 Tablespoons unsalted butter 1 cup onions and shallots, finely diced 1/3 cup flour 1 1/3 cups white wine 2/3 cup fresh lemon juice 1 cup oven dried tomatoes, julienned 2 cups artichoke hearts, chopped (if using marinated artichokes, drain well before chopping) 1/2-1 cup vegetable broth 1 1/2 pounds shrimp, peeled DIRECTIONS In a large skillet, melt butter and stir in onions and shallots. Cook until translucent. Stir in flour and when mixed in, add white wine and lemon juice. Simmer until thickened. Add tomatoes. artichoke hearts and broth to create sauce of desired consistency. Add peeled shrimp, stir in and cook until opaque. Serve hot over rice or pasta. Cover and refrigerate leftovers. VARIATION Make sauce without broth or shrimp. Pour over raw fish fillets, top with bread crumbs and parmesan. Bake in 350 degree oven for 30 minutes, until fish is done. Copyright © 2017 Stefanie Samara Hamblen |
