Saturday, March 20, 2010

Grilled Shrimp in Artichoke Tomato Soup

Jeffrey is working tonight so I am blogging and watching Dreamgirls! I love this movie! When it first came out I listened to the soundtrack over and over. The music makes me soo happy.

Ahhh my allergies are driving me crazy! With the warmer weather things are blooming and my nose and eyes are not happy. I do like the warm weather though. I get to pull out my cuter summer clothes! I really hope it is warm in Texas over Easter because I just bought a really cute dress that I am excited to wear. I do love new clothes!

This recipe came from my Giada's Kitchen cookbook. It is very flavorful and also heathly!

For the Shrimp
2 garlic cloves minced, or 2 teaspoons pre-minced garlic
2 teaspoons chopped fresh rosemary
3 Tb olive oil
1/4 teaspoon pepper
1 pound shrimp peeled

Put all ingredients in a gallon size zip-lock bag and let marinade in the fridge for at least 2 hours.

For the Soup
3 Tb olive oil
2 shallots (you could use 1/2 onion, but the flavor of the shallot was really good)
2 garlic cloves minced
1 can artichoke heats quartered and drained
1/2 cup dry white wine
1 1/2 cups chicken broth
1 can diced tomatoes
1/2 teaspoon dry thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper

Slice shallots into thin rounds.

Cook shallots in 3 Tb of oil until tender.

Add garlic and artichokes and cook until golden brown 8-10 mins. (My garlic usually cooks too quickly so I recommend adding it half way through this cook time.)

Add wine to pan and stir, scraping the brown bits off the botoom of the pan.

Add chicken broth, can of tomatoes with the juice, thyme, salt and pepper.

Stir and cover while soup simmer for 5 minutes.

While soup simmers, grill marinaded shrimp until done.

Serve soup in a bowl and top with shrimp.

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