Recipe

Seafood And Artichoke Heart Ecstasy Recipe

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Ingredients

1 (10 1/2 oz) can chicken broth .
1/2 c unsalted butter .
6 tbsps olive oil .
1 lb fresh sea scallops .
1/4 tsp crushed red pepper flakes .
1 c white wine .
1 c fish stock .
6 oz grated Italian cheese mix .
2 lemons, zest of .
4 tbsps of sliced fresh parsley .
1 (8 oz) package baby portabella mushrooms, sliced .
4 garlic cloves, sliced paper thin .
2 (6 oz) jars marinated artichoke hearts .
2 shallots, sliced .
2 lbs fresh peeled deveined shrimp

Directions

Step #1 Melt butter with olive oil in a deep skillet.
Step #2 Add garlic, shallots & mushrooms.
Step #3 Cook on med high for several mins, until the mushrooms get darker.
Step #4 Add both broths, crushed red pepper & wine.
Step #5 Let boil for several mins until reduced by at least 1/4.
Step #6 Add artichoke hearts & juice.
Step #7 Return heat to high, add shrimp & scallops.
Step #8 Lower heat & cover.
Step #9 When shrimp turns opaque, it is ready! Add the parsley & zest.
Step #10 Serve over pasta & sprinkle individual dishes with cheese.
Step #11 Salt & pepper as desired.
Enjoy the Seafood & Artichoke Heart Ecstasy recipe

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