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
Ingredients
- 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)
Instructions
- 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).
- Serve!
Notes
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Stephen on Facebook says
This is sooo goin on my Christmas Eve menu.
on Facebook says
Now that you mention it, I think the first time I made it was for Christmas Eve — it’s so simple and really elegant! Enjoy! -Carolyn
Moyia Clark on Facebook says
I am making this for dinner tonight at my home as a practice for company on our boat!
The Boat Galley on Facebook says
Hope you enjoy it as much as we do!
Brittany Stephen Meyers on Facebook says
“white wine”…mmmmm….thanks for reminding me, it’s 6pm! 😉
The Boat Galley on Facebook says
We’ve spent all afternoon cleaning the bottom of the dinghy before it gets stored for the winter. I wouldn’t say we neglected it over the summer, just that it was always in use! A quick shower and then I’m ready for the wine, too!
Brittany Stephen Meyers on Facebook says
Cheers!! 😉
Richard M. Burger says
I’ll be trying this aboard this weekend. Thanks.
Ron Dionne says
Canned artichokes ?? Last time I ate those was above the Arctic Circle working for big oil. That’s like eating PEI mussels farmed in China. Sorry.
Carolyn Shearlock says
When we’re in the US, I can get fresh. Anywhere else, it’s canned! Better than no artichokes . . .
Candise Ferguson Krakowiak says
Happy fourth to you Boat Galley!!
Anne Ellingsen says
Cheers Carolyn & Dave Happy July 4! From a Canadian follower
The Boat Galley says
Thanks! Hope you had a great Canada Day!
Ann Wallace says
Love your Oatmeal Cake !! Tk u for sharing ! My better half doesn’t like trying anything new so slipped a piece of cake in his lunch. He was hooked.
His birthday was yesterday and he wanted another Oatmeal Cake. He doesn’t like coconut so I used 2 cups of walnuts in the topping. It is delicious!
Winston says
Have been cooking this for years and everyone likes it. While I am cooking the artichoke I add a little small cut squash, yellow and/ or zucchini. Adds a lot while picking up the flavor of the artichoke.