Lemon Artichoke Shrimp Scampi in a Foil Packet
 
 
Yield: 2 servings
Ingredients
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon zest, plus ½ lemon, thinly sliced
  • 2 cloves garlic (1½ cloves minced, ½ clove grated)
  • 2 tablespoons grated Parmesan cheese, plus more for topping
  • 4-5 ounces frozen quartered artichoke hearts, thawed
  • ¼ teaspoon dried oregano
  • 2 tablespoons unsalted butter
  • ¾ pounds large peeled and deveined shrimp
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • ¼ cup dry white wine
  • Salt
Directions
  1. If using the grill, preheat to medium-high. If using the oven, preheat to 400 degrees F.
  2. Heat the 1 teaspoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and cook until toasted and golden, stirring frequently. Remove from the heat and put the toasted panko in a small mixing bowl. Add the Italian seasoning, lemon zest, grated garlic and Parmesan cheese. Set aside.
  3. Tear off 2 sheets of aluminum foil large enough to fully enclose a single layer of half the shrimp. Divide the artichoke hearts between the 2 foil sheets. Season with a little salt and divide the dried oregano between the 2 foil sheets. Place the lemon slices over top then add 1 tablespoon of butter to each packet. Season the shrimp with salt and then divide between the 2 packets, placing on top of the lemon slices and artichokes. Season with the red pepper flakes, fresh parsley and minced garlic. Drizzle with the dry white wine and the remaining 2 tablespoons of olive oil, divided between the two packets. Fold in the sides of the foil packets then bring the other 2 ends together to fold over and completely seal. There should be a little room left in the packet for heat to circulate.
  4. If grilling, grill until the shrimp are just cooked through, about 10 minutes. If baking, cook in the oven until the shrimp are just cooked through, about 17-20 minutes. Carefully open the packets and sprinkle with the panko mixture before serving.
Notes
If you would prefer to use canned quartered artichoke hearts simply rinse and drain well.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/07/15/lemon-artichoke-shrimp-scampi-in-a-foil-packet/