Prawn
Lemon Shrimp Scampi with Artichokes
Made this last night and we really enjoyed it. Very easy and quick with lots of flavor.
Ingredients:
- 2 tablespoons italian-style breadcrumbs
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced
- 5 cloves garlic (1 grated, 4 minced)
- 2 tablespoons grated parmesan cheese
- 1 9-ounce package frozen artichoke hearts, thawed
- kosher salt
- 4 sprigs fresh oregano
- 4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp
- 1/4 teaspoon red pepper flakes
- 1/4 cup finely chopped fresh parsley
- 1/2 cup dry vermouth or dry white wine
Directions:
- Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
- Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
- Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.