October 01, 2007

Shrimp Portofino

Anything that has shrimp, artichokes, garlic and lemon is going to rate high in my book. When I found this recipe online I had never tried this dish before. Oh, I've had similar - as it's a cross between shrimp scampi and shrimp alfredo... but it's neither.

Although it says to serve with rice or pasta I really love my shrimp... with shrimp. LOL. Seriously though, looking over this recipe I would be more likely to use the ingredients as a marinade and then skewer the shrimp on bamboo sticks with quartered artichokes and whole mushrooms and then grill them briefly over a hot flame.

I can just taste how delicious that would be! So, whether you want to serve this the traditional way, over pasta or rice, or make it into a kabob... I'm happy to add this one to my collection and hope you are too!

Shrimp Portofino

16 medium mushrooms
2 teaspoons chopped garlic
1/2 cup butter, melted
12-16 large shrimp, cleaned
1/2 teaspoon pepper
2-3 cloves fresh garlic, crushed, peeled, minced
1/4 cup fresh lemon juice
1 jar marinated artichoke hearts
4 slices lemon
2 tablespoons parsley

Saute mushrooms and garlic in butter until almost tender. Add shrimp and saute until shrimp is cooked, about 3 minutes. Do not overcook the shrimp or it will be dried up and chewy. Add the rest of the ingredients except lemon and parsley and heat through. Serve over pasta or rice. Garnish with lemon slices and parsley.Print Friendly and PDF