Shrimp & Artichoke Hearts with Rice

The past two years I have used up all my vacation on long weekends to see friends, weddings, baby showers, bridal showers, Christmas and Thanksgiving, and I haven’t actually been able to get away for a true vacation.  So, a few months ago I decided I was booking a flight and heading to the beach no matter what.  I didn’t care if anyone could come with me (even though I tried to find some takers).  Fortunately for me, my Dad has a beach house in the Gulf of Florida and he offered it up as an option for me to get away.  I jumped at the opportunity (free place to stay and my Dad’s cooking…win win!!).  

It wasn’t a long vacation, but it was exactly what I needed…peace and quiet so I could completely relax and reflect on some things that have been on my mind lately, good talks with my Dad, sun on my extremely pale body, and best of all, AMAZING FOOD!  My dad is a GREAT cook and introduced me to two new recipes of his. I even made it again here in Chicago to make sure it tasted just as good as I remembered minus the sounds of lapping waves on the beach  in the background and the smell of salt water in the air.   It sure lived up to what I remembered and I am excited to share it with all of you!  There really isn’t a way to mess it up…you pretty much throw in the ingredients and periodically add some wine and lemon juice and allow it to cook down and throw shrimp in at the end. 

Indredients:

1.5 lbs large fresh shrimp

2-3 Cans Artichoke Hearts

1.5 Tbsp Minced Garlic

1 Stick Butter

½ Bottle Chardonnay (2-3 Cups)

Juice from 1 large lemon

Salt & Pepper to taste

White Rice

  

Directions:

 Cook rice per directions on box.  De-shell and devein the shrimp.  In a large saucepan melt butter and sauté artichoke hearts, garlic, salt, and pepper with half the lemon juice and ½ cup of wine on medium heat for ~15 minutes.  Every 10-15 minutes or so add another ½ cup of wine and continue to sauté (cooking the wine down). Add the other half of lemon juice about 30 minutes in.  Sautee about an hour periodically adding in the wine.  Throw in shrimp and cook through in the last 5 minutes.  Serve over rice.