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Holiday Recipe: Shrimp & Baby Artichoke Casserole

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Occasionally, throughout the holiday season, I will be offering recipes suited for holiday gatherings.  I asked my bestie, Bill Hansen of Bill Hansen Catering, to kick it off this campaign.  Chef Tim Andriola, who serves as consultant to Bill Hansen Catering, and is  co-owner of Timo Restaurant in Sunny Isles, proffered this recipe.  I love the simplicity of this Shrimp & Baby Artichioke Casserole because it’s easy to prep and guaranteed to wow your guests.  I also found some YouTube videos for preparing the tomato concasse.

Shimp & Baby Artichoke Casserole with Creamy Garlic & Herb Breadcrumbs

Ingredients:

16 baby artichokes

1 ea lemon

1 tbls black peppercorns

3 ea bay leafs

3 cups white wine

3 Tbls extra virgin olive oil

3 tbls chopped fresh garlic

1 small white onion minced

2 cups heavy cream

4 tbls parmesan cheese

16 ea medium to large shrimp (peeled and deveined)

¼ cup tomato concasse

1 cup panko bread crumbs

1 tbls chopped chervil

1 tbls chopped parsley

1 tbls chopped chives

Peel and trim the baby artichoke by cutting off its tip and trimming away the green flesh until you reach the pale yellow interior. Place artichokes in 1 qt of water with juice of one lemon, peppercorns, and bay leaf and bring to simmer. Cook for 15-20 min or until artichokes are tender. Remove from water and cool, then cut in half lengthwise and reserve. Heat a large stainless steel rondeau over medium heat and add two tablespoons extra virgin olive oil. Add the garlic and white onion and sweat for two to three minutes. Add the white wine and reduce by half. Then add the heavy cream and reduce it by half. Add the parmesan cheese and the artichokes and bring to simmer. Then add the shrimp and tomato concasse and cook for a few more minutes until the shrimp begin to cook and turn pink. Transfer to large casserole pan. Mix the last tablespoon of olive oil with the bread crumbs, parmesan and herbs and generously cover the shrimp and artichoke mixture. Place in 325 degree convection oven for 5-6 minutes until the breadcrumbs become golden brown. Serve at once.

What are you favorite dishes for holiday gatherings?  Let me know–I just might use your recipe!

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