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Here's the recipe that won third place in the local contest from which I previously posted the 1st and 2nd place recipes.
Here's what the judges said about Mr. Fogarty's recipe:
"The artichokes and the peppers are the star of this dish. This would be great with any protein, a piece of fish or chicken." Several judges said it was refreshing to have a recipe where vegetables were prepared so perfectly. One judge asked if he could serve this dish at his Harahan restaurant.
Sautéed Shrimp with Artichokes and Peppers
Makes 8 servings.
Jack Fogarty’s 3rd place recipe in Rouse’s "Win Your Weight in Shrimp" cook-off, June 2017.
1-1/2 pounds uncooked medium shrimp, headed, peeled and deveined
4 Tablespoons olive oil, divided
2 Tablespoons shrimp seasoning
5 Tablespoons salted butter, divided
1/4 cup Worcestershire sauce
2 Tablespoons Creole seasoning
4 garlic cloves, minced
1 cup yellow onions, diced
1 14-ounce can artichoke hearts, rinsed and cubed
1 14-ounce can artichoke bottoms, rinsed and cubed
2 cups mixed sweet peppers, red, yellow and orange, sliced
2 Tablespoons fresh parsley, minced, divided
1 Tablespoon lemon juice
1/2 cup white wine
1/2 cup vegetable stock
1. Place shrimp in large bowl. Add 1 Tablespoon olive oil and shrimp seasoning. Toss with wooden spoon until shrimp are coated.
2. In 12-inch nonstick skillet, add 4 Tablespoons salted butter and whisk to melt over medium-high heat. Add Worcestershire sauce and stir for 2 minutes. Add shrimp in single layers and cook for 2 minutes on one side, then turn over and cook for 1 minute on the other. Remove shrimp and reserve in a large bowl.
3. In 12-inch nonstick skillet, add 3 Tablespoons olive oil and heat for 1 minute over medium-high heat. Add Creole seasoning and cook for 2 minutes, stirring constantly. Add garlic and stir for 1 minute; add onions and cook for 2-3 minutes until opaque. Stir in 1 Tablespoon parsley.
4. Add artichokes and peppers, stirring constantly. Add lemon juice, wine and stock. Bring to a boil, then reduce heat and simmer for 20 minutes. Add remaining parsley and butter. Stir in shrimp and simmer for 3 minutes to combine.
Cilantro Rice:
2-1/2 cups water
1-1/4 cup white long-grain rice
1 Tablespoon cilantro, minced
1 teaspoon salt
1 teaspoon salted butter
In 6-quart pot add rice, water, salt and cilantro and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Fold in butter.
Note: This entrée can be served as an appetizer with crisp toast points or garlic crostini. To give the dish more depth, it can be served over cilantro rice, as the cilantro brings a cool freshness into each bite.
Here's what the judges said about Mr. Fogarty's recipe:
"The artichokes and the peppers are the star of this dish. This would be great with any protein, a piece of fish or chicken." Several judges said it was refreshing to have a recipe where vegetables were prepared so perfectly. One judge asked if he could serve this dish at his Harahan restaurant.
Sautéed Shrimp with Artichokes and Peppers
Makes 8 servings.
Jack Fogarty’s 3rd place recipe in Rouse’s "Win Your Weight in Shrimp" cook-off, June 2017.
1-1/2 pounds uncooked medium shrimp, headed, peeled and deveined
4 Tablespoons olive oil, divided
2 Tablespoons shrimp seasoning
5 Tablespoons salted butter, divided
1/4 cup Worcestershire sauce
2 Tablespoons Creole seasoning
4 garlic cloves, minced
1 cup yellow onions, diced
1 14-ounce can artichoke hearts, rinsed and cubed
1 14-ounce can artichoke bottoms, rinsed and cubed
2 cups mixed sweet peppers, red, yellow and orange, sliced
2 Tablespoons fresh parsley, minced, divided
1 Tablespoon lemon juice
1/2 cup white wine
1/2 cup vegetable stock
1. Place shrimp in large bowl. Add 1 Tablespoon olive oil and shrimp seasoning. Toss with wooden spoon until shrimp are coated.
2. In 12-inch nonstick skillet, add 4 Tablespoons salted butter and whisk to melt over medium-high heat. Add Worcestershire sauce and stir for 2 minutes. Add shrimp in single layers and cook for 2 minutes on one side, then turn over and cook for 1 minute on the other. Remove shrimp and reserve in a large bowl.
3. In 12-inch nonstick skillet, add 3 Tablespoons olive oil and heat for 1 minute over medium-high heat. Add Creole seasoning and cook for 2 minutes, stirring constantly. Add garlic and stir for 1 minute; add onions and cook for 2-3 minutes until opaque. Stir in 1 Tablespoon parsley.
4. Add artichokes and peppers, stirring constantly. Add lemon juice, wine and stock. Bring to a boil, then reduce heat and simmer for 20 minutes. Add remaining parsley and butter. Stir in shrimp and simmer for 3 minutes to combine.
Cilantro Rice:
2-1/2 cups water
1-1/4 cup white long-grain rice
1 Tablespoon cilantro, minced
1 teaspoon salt
1 teaspoon salted butter
In 6-quart pot add rice, water, salt and cilantro and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Fold in butter.
Note: This entrée can be served as an appetizer with crisp toast points or garlic crostini. To give the dish more depth, it can be served over cilantro rice, as the cilantro brings a cool freshness into each bite.