RAGOUT OF SHRIMP, ARTICHOKES AND POTATOES
Provided by Florence Fabricant
Categories main course
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a saucepan, cover with water, add a sprinkling of salt and bring to a simmer. Cook until they are barely tender, about 10 minutes. Drain and set aside.
- While the potatoes are cooking, trim the stems of the artichokes flush with the base and remove all the leaves and discard them. Using a sharp knife, cut away the fuzzy center choke, leaving the fleshy bottom, or heart, of each artichoke. Cut into eighths and toss with the lemon juice.
- Heat half the oil in a heavy skillet over medium heat. Add the artichokes, potatoes, parsley and garlic. Reduce heat to low and cook, stirring, until the artichokes and potatoes are lightly browned and tender when they are pierced with a sharp knife.
- While these ingredients are cooking, dissolve the curry powder in a tablespoon of the wine.
- When the artichokes and potatoes are tender, remove them from the skillet and set aside. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly.
- Add the remaining oil to the skillet and increase heat to medium. Add the shrimp, stir-fry for a minute or two until they turn pink, then add the curry powder mixture and stir. Add the remaining wine.
- Cook, stirring, until the wine just coats the bottom of the pan. Return the artichokes and potatoes to the pan, stir, season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 18 grams, Carbohydrate 70 grams, Fat 21 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 1271 milligrams, Sugar 5 grams, TransFat 0 grams
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Ramon _
[email protected]What type of wine would you recommend pairing with this dish?
Tias Tea
[email protected]Can I freeze this dish?
Lungelo Ntaka
[email protected]Can I make this dish ahead of time?
Diamond Dialga
[email protected]I'm vegan. Can I make this dish without shrimp?
Ch Asim
[email protected]I'm allergic to shrimp. Can I substitute another type of seafood?
Roxanne Bailey
[email protected]This dish is very versatile. You can add or remove ingredients to suit your taste.
Diamond anu
[email protected]I would recommend using fresh shrimp and artichokes for this dish.
Ms Beutye
[email protected]This dish is best served hot.
Fazegaming 1
[email protected]I would recommend serving this dish with a side of rice or pasta.
Minakhan Minakjan
[email protected]This dish was perfect for a special occasion. It was elegant and delicious.
Albertros Denroy
[email protected]This dish was very time-consuming to make. I would not recommend it for a weeknight meal.
Hailey Cook
[email protected]I found this dish to be a bit bland. I would recommend adding more spices next time.
Khan Salem
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Hifza Khan
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The shrimp were cooked perfectly and the artichokes were tender and flavorful. The sauce was also very good.
Haseeb Maher
[email protected]This dish was easy to make and turned out great! I used frozen shrimp and artichokes, and it still tasted amazing. I will definitely be making this again.
ALL NEW TIPS
[email protected]I made this dish last night and it was a hit! My family loved it. The shrimp were cooked perfectly and the artichokes were tender and flavorful. I will definitely be adding this recipe to my regular rotation.
Rabin Mandal
[email protected]This dish was absolutely delicious! The flavors of the shrimp, artichokes, and potatoes were perfectly balanced, and the sauce was rich and flavorful. I will definitely be making this again.