Chef Alec Naman’s Cajun Shrimp With Artichoke Cream Sauce

Chef Alec Naman’s Cajun Shrimp With Artichoke Cream Sauce

Serves 6. Recipe is from chef Alex Naman of Naman’s Catering in Mobile, Ala.

4 ozs. butter, divided

1 cup olive oil, divided

1 cup diced purple onions

1 cup diced red bell peppers

1 cup diced yellow bell peppers

2 cups sliced mushrooms

2 cups white wine

2 tbls. minced garlic

1 tbl. fresh thyme leaves

1 tbl. chopped fresh basil

1 tsp. black pepper

1 tsp. cayenne pepper

1/2 cup flour

1 quart heavy whipping cream

2 cups canned artichoke hearts

2 lbs. (21-25) count shrimp, peeled and deveined

2 tsps. lemon juice

Salt and black pepper, to taste

2 tbls. chopped parsley

1. In a large skillet, melt 2 ounces of butter and 1/2 cup olive oil over medium-high heat. Sauté onions, bell peppers and mushrooms for 4 to 5 minutes. Add white wine and reduce by half. Add minced garlic, thyme, basil, 1 teaspoon black pepper and cayenne pepper. Cook for 1 to 2 minutes. Whisk in flour, stirring constantly until white roux is achieved. Flour will absorb all the liquied in the skillet. Slowly add heavy whipping cream, stirring constantly until desired thickness. Fold in artichoke hearts. Simmer for 2 to 3 minutes.

2. In a separate skillet, add remaining 2 ounces butter and 1/2 cup olive oil. Sauté shrimp for 2 minutes or until pink and curled. Add lemon juice, salt and pepper to taste and parsley. Cook for 4 to 5 minutes. Add sautéed shrimp with juice to cream sauce, stirring to incorporate. Serve over rice or pasta.