Creamy Shrimp with Artichokes Asparagus and Wild Rice

Creamy succulent Shrimp with a hint of Lemon on a bed of Wild Rice, Asparagus and Artichoke Hearts.

This dish has some of my favorite flavor profiles. If you have frozen Shrimp in your freezer and some fresh Asparagus, you can whip this up in no time. Most of the other ingredients are probably in your pantry. I came up with this recipe one night doing just that, perusing the freezer and pantry trying to figure out something to make on the fly. My husband thought it was fantastic and asked if I would be putting it on my website. Since it was a dish I just threw together, I was not planning on it. I thought about it and we all need a few dishes that we can throw together quickly that have a great flavor profile so I decided to write it down and share it.

Creamy Shrimp with Artichokes Asparagus and Wild Rice

Ingredients:

• 2 Pounds (16/20 size) Frozen Shrimp, thawed,peeled and deveined
• 1 & 1/2 Cups Fresh Asparagus,diced
• 1/2 Cup White Onion, diced
• 1 (14 oz.) Can Small Artichoke Hearts, quartered
• 5 Pieces Bacon
• 1 (15 oz.) Can Cooked Wild Rice, drained
• 3 Lemons
• 1 & 1/2 Tablespoons Lemon Pepper Mrs Dash
• Freshly Ground Black Pepper
• 1 Stick Butter
• 1 Cup Heavy Cream
• 2 Cups Parmesan Cheese, shredded

Directions:

1. In a glass bowl, sprinkle the Mrs Dash flavoring over the Shrimp. Give them a good stir to ensure all are coated with the seasoning. Set aside.

2. Cook the Bacon in a large saute pan. When done, transfer Bacon to a plate lined with paper towels. Leave the Bacon drippings in the pan. When Bacon is cool enough to handle, cut or tear into bite size pieces. Set aside.

3. In a medium saucepan melt the Butter over low heat. Whisk in the Heavy Cream and Juice and Zest from 2 Lemons. Give your Pepper Mill a few good turns over the Sauce and then increase the heat to medium high continuing to whisk until the Sauce just starts to come to a boil. Reduce the heat to low and whisk in 1 Cup of the Parmesan Cheese. Whisk until the Cheese has melted into the sauce. Turn off the heat source and leave the pan on the stove top.

4. Add the Asparagus and Onion to the saute pan with the Bacon drippings and cook over medium/low heat just until the Asparagus is tender and the onion is translucent.

5. Add the Artichokes, Bacon, and the Shrimp into the saute pan. Add the Juice and Zest from 1 Lemon to the pan. Give your Pepper mill a few good turns over all and cook and stir over medium heat just until the shrimp begin to slightly turn pink. Fold in the Wild Rice and the Cream Sauce, coating all the ingredients with the Sauce. Cover and cook for about 5 minutes longer or until the Shrimp have all turned pink and everything is heated through. Turn off the heat source and remove the lid from the pan and give everything a good stir and then sprinkle 1 cup of Parmesan Cheese over the top of all, and you are ready to serve.

Recipe by: Hot Dish Homemaker