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2 lbs. shrimp
1 T. Tony’s Creole Seasoning
2 cups Artichoke hearts
2 T minced garlic
2 T chopped garlic
1 T thyme
Salt and pepper to taste
2 cups sliced mushrooms
1 coup diced purple onion
2 cups white wine
½ cup flour
¼ T lemon juice
2 cups heavy cream
2 lbs. pepper jack cheese
1 T basil
1 stick butter
1 cup red bell pepper
1 cup yellow bell pepper
Saute onions and red and yellow peppers in 1 stick of butter until tender.
Pour in wine and allow to reduce by half. Add shrimp and season with garlic, thyme, parsley, basil, an lemon juice until shrimp are pink.
Add flour to the sautéed items to create the roux, stirring constantly so roux will not burn.
Slowly add the heavy cream to the skillet and stir constantly until the desired thickness. The last ingredient to add is the artichokes, pepper jack cheese, and mushrooms.
Simmer for 5 minutes and serve over your favorite pasta or rice.
1 T. Tony’s Creole Seasoning
2 cups Artichoke hearts
2 T minced garlic
2 T chopped garlic
1 T thyme
Salt and pepper to taste
2 cups sliced mushrooms
1 coup diced purple onion
2 cups white wine
½ cup flour
¼ T lemon juice
2 cups heavy cream
2 lbs. pepper jack cheese
1 T basil
1 stick butter
1 cup red bell pepper
1 cup yellow bell pepper
Saute onions and red and yellow peppers in 1 stick of butter until tender.
Pour in wine and allow to reduce by half. Add shrimp and season with garlic, thyme, parsley, basil, an lemon juice until shrimp are pink.
Add flour to the sautéed items to create the roux, stirring constantly so roux will not burn.
Slowly add the heavy cream to the skillet and stir constantly until the desired thickness. The last ingredient to add is the artichokes, pepper jack cheese, and mushrooms.
Simmer for 5 minutes and serve over your favorite pasta or rice.
