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Lemon Shrimp Scampi w/ Artichokes


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  • 2 tablespoons Italian-style breadcrumbs
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced
  • 5 cloves garlic (1 grated, 4 minced)
  • 2 tablespoons grated parmesan cheese
  • 1 9-ounce package frozen artichoke hearts, thawed
  • Kosher salt
  • 4 sprigs fresh oregano
  • 4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup dry vermouth or dry white wine


Servings 4


Step 1

Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.

Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.

Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.


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