Grilled Shrimp in Artichoke Tomato Broth Recipe

Name: Grilled Shrimp in Artichoke Tomato Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 2 teaspoons chopped fresh rosemary leaves; 3 tablespoons extra-virgin olive oil; 1/4 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 1 pound large shrimp, peeled and deveined; 3 tablespoons olive oil; 2 shallots, sliced into thin rounds; 2 garlic cloves, minced; 1 pound frozen artichokes, thawed; 1/2 cup dry white wine; 1 1/2 cups low-sodium chicken broth; 1 (14.5-ounce) can diced tomatoes; 1/2 teaspoon minced fresh thyme leaves; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 garlic cloves, minced
2 teaspoons chopped fresh rosemary leaves
3 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
2 shallots, sliced into thin rounds
2 garlic cloves, minced
1 pound frozen artichokes, thawed
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Start by marinating the shrimp.
2
Place the garlic, rosemary, extra-virgin olive oil, salt, and pepper in a medium bowl.
3
Add the shrimp and toss until the shrimp are well coated with the mixture.
4
Cover and refrigerate for 1 1/2 hours.
5
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat.
6
Add the shallots and cook for 1 minute.
7
Add the garlic and artichokes and cook until golden brown, 8 to 10 minutes.
8
Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
9
Add the chicken broth, tomatoes and their juices, thyme, and salt and pepper, and bring to a boil.
10
Reduce the heat and simmer for 5 minutes.
11
While the broth simmers, place a ridged grill pan over medium-high heat.
12
Grill the shrimp until just cooked through, 1 to 2 minutes per side.
13
Ladle the artichoke tomato broth into shallow bowls.
14
Top with the grilled shrimp and serve immediately.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 garlic cloves, minced, 2 teaspoons chopped fresh rosemary leaves, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon fine sea salt, and more.

Yes, Grilled Shrimp in Artichoke Tomato Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp in Artichoke Tomato Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions