This is something like a chunky seafood stew, but it’s lighter thanks to a bigger dose of veggies and herbs. You can make this with any fish you like in place of the shrimp.
Recipe information
Yield
4 servings
Ingredients
Shrimp
Artichoke Tomato Broth
Preparation
Step 1
Start by marinating the shrimp. Place the garlic, rosemary, extra-virgin olive oil, salt, and pepper in a medium bowl. Add the shrimp and toss until the shrimp are well coated with the mixture. Cover and refrigerate for 1 1/2 hours.
To Make the Broth
Step 2
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, 8 to 10 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and their juices, thyme, and salt and pepper, and bring to a boil. Reduce the heat and simmer for 5 minutes.
Step 3
While the broth simmers, place a ridged grill pan over medium-high heat. Grill the shrimp until just cooked through, 1 to 2 minutes per side.
Step 4
Ladle the artichoke tomato broth into shallow bowls. Top with the grilled shrimp and serve immediately.
