2 pounds medium-sized raw shrimp, peeled and deveined (26-30 per pound)
3⁄4 teaspoon salt
3⁄4 teaspoon freshly ground black pepper
4 tablespoons flour
1⁄4 cup Parmesan cheese
1⁄2 tablespoon paprika
4 tablespoons olive oil
1 14-ounce can artichoke bottoms, washed and drained and sliced thickly
1 cup chopped onions
6 garlic cloves, thickly sliced
Zest of 1 lemon, grated
1⁄8 teaspoon red pepper flakes
1 cup white wine
1 cup Chicken Stock
1⁄2 cup Tomato Sauce
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh Italian parsley
Serves 4 Generous Portions
Pat the shrimp dry and toss with salt and pepper, flour, cheese, and paprika. Pat shrimp to shake off excess flour and set aside. Heat the olive oil in a large sauté pan on high heat until sizzling. Quickly brown half of the shrimp on both sides, about 1 minute. Scoop the shrimp out with a slotted spoon and repeat with the remaining shrimp. Turn the heat down to medium-low. In the same pan, sauté the artichoke slices, onions, garlic, lemon zest, and red pepper flakes, until the onions and the artichokes start to brown, about 6 to 8 minutes.
Add white wine and stir gently to dislodge any flavorful brown bits from the bottom of the pan. Reduce the wine by half. Add the stock, Tomato Sauce, the lemon juice, and half of the chopped parsley. Season to taste with salt and pepper. Bring the sauce to a boil and simmer until slightly thickened, 15 to 20 minutes. Return the shrimp to the sauce to just warm through, no more than 2 to 3 minutes.
Garnish with the remaining parsley. Serve over steamed rice or mashed potatoes.