One of the things I loved when cruising was seeing a shrimp boat come into our anchorage. We learned to dinghy over and see if they’d sell part of their catch — and were never turned down. While we loved boiled and steamed shrimp (see my article on preparing it), over time I created several new recipes based on whatever was still on hand.
Below, you can see my version of Shrimp & Artichokes, along with the story of our first “celebration from afar” where we shared a meal with some of our best friends — Jan and David Irons (they’re in the photo, but it’s from a bareboat charter we were on together) — who were over 1400 miles away on their boat.
Last week, we shared a dinner with our good friends David and Jan Irons. Now, cruisers are known for socializing, but we were 1400 miles apart!
They were anchored off West End, Roatan, Honduras in the Caribbean Sea and we were in the Sea of Cortez, in La Paz, Mexico. But we had the same meal and toasted each other in absentia with a glass of wine.
Back in our pre-cruising days, we were all members of the tiny (10 family) Lake Mattoon Sailing Association in central Illinois, where we raced 18-foot Y-Flyers. We chartered together twice, then they bought Winterlude, a Passport 37. Less than a year later, we bought ¿Qué Tal?, a Tayana 37.
With boats in different seas, we rarely see each other these days, but we stay in touch with e-mail . . . and long-distance dinners!
For my husband Dave’s birthday, Jan and I decided on Shrimp & Artichokes, an easy but elegant meal that we all enjoy.
Shrimp & Artichokes
- 2 tablespoons butter
- 1/3 pound shrimp (— heads and shells off, deveined)
- 1 can artichokes, drained (not marinated is better, but if marinated is all you can get, they’ll work)
- pinch pepper
- 1 clove garlic (chopped OR powder or salt)
- 1/2 tablespoon lime juice (can substitute lemon juice)
- Sauté the artichoke hearts in the butter over medium-high heat until they just start to get browned. Sprinkle with the pepper and garlic. Toss in the shrimp and lemon juice, give a quick stir and cover for a minute or so. Stir again and re-cover.
- Continue stirring and covering until the shrimp are done (about 5 minutes, depending on the size of the shrimp).
Our FREE Provisioning Spreadsheet
Wondering how much of what foods to take on your next trip? Know just how much to buy of what — all arranged by grocery store aisle — with our handy Provisioning Spreadsheet. Includes detailed instructions to edit it for your favorite foods, how much your family eats, and how long you’ll be gone. No spreadsheet skills needed!
It’s FREE — get it here.
800+ recipes made from readily-obtainable ingredients with hand utensils, including numerous choices to suit every taste. Recipes are all boat-friendly: designed to be made with limited water and electrical appliances and frequent options for making with non-refrigerated ingredients. Get it in our store, on Amazon, or for Kindle.