This recipe was from Dorothy Noriea, a finalist in the NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.
1 pound Gulf shrimp, with heads and peels
1/2 cup white onion, chopped
1/2 cup red pepper, chopped
2 stalks celery, chopped
1 stick salted butter
1-2 teaspoons white or whole wheat flour
1/4 cup olive oil
1/2 cup frozen artichoke hearts, thawed
3-4 Roma tomatoes, chopped
1/8-1/4 teaspoon red pepper flakes (to taste)
1 teaspoon rosemary, crushed
1/3 cup green onion, chopped
2 cloves garlic, minced
2-3 tablespoons capers
1 tablespoon lemon juice
1/2 cup fresh spinach, chiffonade
6 ounces fresh mushrooms, sliced thin
1 pound pasta (your choice)
Make Shrimp Stock: Peel shrimp. Set peeled shrimp aside, and keep heads and shells. Place heads and shells in a pot, add 1 cup water and boil uncovered for 20 minutes. Strain shells and heads from water and retain stock.
Saute onions, red pepper, and celery in butter until soft. Add flour and olive oil and saute until four is incorporated and cooked.
Chop artichoke hearts into eighths. Add artichoke, tomatoes, pepper flakes, rosemary, green onion, garlic, capers, lemon juice, shrimp, and approximately 1/3 cup of your shrimp stock.
Simmer until shrimp just begins to turn light pink. Add spinach and mushrooms. Taste to adjust salt and pepper.
Serve over pasta, rice, or in a shallow bowl with hot French bread to sop up all the delicious gravy.
Serves 4 to 6.
To view the full article on the 2018 “Win Your Weight in Shrimp Contest” by Ann Maloney, Nola.com – The Times-Picayune, click here.
Editor’s note: For the best results, always use Wild American Shrimp® from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A. or order them from our member-processors and shipped anywhere in the country HERE!