I don’t eat shrimp, usually! I think it is gross. It looks all nice on the outside, until you take a bite and see that you just ate some of the poop so kindly left on . I know, some people say, ‘oh it’s just a vein.’ Bull crap, that is poop, a nice little string of shrimp poop. See, shrimp just doesn’t really appeal to me. A little crustacean that eats anything it can find off of the bottom of the ocean floor and you want ME to put that crap in MY body? Basically you are putting the ‘ish’ into your body when you eat bottom feeders like this. Heck no.
But lately, it’s been weird, I have had this craving for shrimp (mainly fried coconut shrimp, but at least I went healthier and omitted the fried). So I made some. I am pretty hard core about what I will and won’t put in my body. But on the other hand, I like all food (I even like, well, tolerate mushrooms now), so I will eat little bits of everything at some point. And shrimp is no different.
One time while watching the Food Network I saw Ina Garten make some roasted shrimp for a shrimp cocktail. It looks so easy and so simple. And since I don’t cook shrimp, I needed something easy and simple and basically fool proof. But I didn’t want to just dip the shrimp in a cocktail sauce, I wanted this to be a meal, not an appetizer. So I went off of memory from her shrimp I saw her make on her show. And I created a sauce to go with them.
The ‘sauce’ is more like a stew/soup. It is DELICIOUS though, so call it whatever makes you think of the word ‘delicious.’ It came together really easily too. Really, from start to finish it is about 40 minutes. Maybe a little more depending on how fast you chop :)
1 lb shrimp, in shell uncooked
2 cups white wine (I used pinot grigio, but use whatever white wine you like)
1 cup chicken stock
1 tbsp tomato paste
1/2 tsp salt (for sauce)
1/4 tsp black pepper (for sauce)
1 cup mushrooms, rough chop
2 Roma tomatoes, rough chop
2 cups artichokes hearts (1 can drained)
3 cloves garlic, minced
1/2 cup basil, chopped
1/2 loaf french bread
In a medium pot, add the white wine, tomato paste, chicken stock, salt and pepper. Heat over medium while you prepare the veggies.
*It will start to boil, let it boil because this is helping to reduce the sauce.
heat about 1 tbsp of olive oil in a medium skillet. Saute the mushrooms (it will take about 5 minutes), then add the garlic right before the mushrooms are done. Saute for another 30 seconds then add the mixture to the wine pot.
Add the chopped tomatoes to the wine pot and turn the heat down to medium/low.
*Put the shrimp in the oven at this point.
Add the frozen or canned artichokes to the sauce pot about 3 minutes before serving. If you add them too soon they will get rubbery. So add them just long enough to heat them up.
Preheat the oven to 400 degrees.
*Do this right after to start heating the pot with the wine sauce.
De vein the shrimp and butterfly them, with the shell on.
*Trader Joe’s has them frozen and already butterflied, $6.99 a pound.
Put the shrimp on a cookie sheet, meat side up, and sprinkle with salt, pepper and a little olive oil.
Bake for 10-12 minutes. As soon as they turn pink, take them out, DON’T OVER COOK THEM!
Serve it with sliced french bread to soak up the delicious sauce!
Once we polished off the shrimp, I kept eating spoonfuls of the sauce. At that point I decided it would be a delicious soup. So I am going to make it again just as a soup. It was rich yet light at the same time. SOOO Good!