Grouper, Shrimp and Artichokes in Tarragon Cream

1 pound raw shrimp, shells on
1 onion
2 sprigs tarragon
6 black peppercorns
Salt
4 cups water
2 packages frozen artichoke hearts, thawed
2 tablespoons butter
1 shallot, minced (about 1/4 cup)
1/2 cup white wine
3 tablespoons whipping cream
1 pound grouper or other firm-fleshed white fish, cut in 1 inch cubes
1 tablespoon tarragon leaves

Peel the shrimp and put the shells in a small saucepan.  Cut the onion in half and add 1/2 the onion, 2 sprigs of tarragon, black peppercorns and 1/4 teaspoon salt to the shrimp shells.  Cover with water and bring to a simmer.  Cook 30 to 45 minutes.  This will make about 2 cups of strained broth.

  When the broth is ready, Melt butter in a large, heavy skillet.  Mince the reamining onion and add it and the shallots to the butter.  Cook over medium-low heat until the onions soften, about five minutes.  Add the wine and cook until reduced to a syrup, about five minutes.

Add the artichokes and stir to coat.  Add 1 cup strained shrimp stock, cover the skillet and raise the heat to medium.  Cook, stirring occasionally, until the artichokes are tender enough to pierce with a small, sharp knife, 10 to 15 minutes.  Season with salt.

When the artichokes are cooked, there should only be a little moisture left in the pan; if there isn't, add a little more strained broth.  Add the cream and stir to swirl it into the remaining liquid.

When almost ready to serve, bring the artichoke mixture back to a simmer over medium heat.  Add the grouper, cover and cook 3 minutes.  Add the shrimp, cover and cook until they are firm and pink, babout 5 minutes.  Remove the lid, add the tarragon leaves and raise the ehat to high.  Cook just long enough to reduce the braising juices to a thin sauce.  Season to taste with salt and serve immediately.

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I found this recipe in the Florida Times Union a few month ago.  The recipe actually called for 2 pounds of baby artichokes and had you clean them.  I substituted the frozen hearts in the recipe above.  I've cleaned baby artichokes before.  It's not hard, but it is fairly tedious.  I figured by the time you've made your own fish broth, you deserve a break.

Serve this with crunchy French bread and butter.  I'd bet it would be great over a pasta like linguini as well.  As it is, the recipe serves six and has about 236 calories.  Pasta would bump that up quite a bit.  And as you know, you should never, ever, put parmesan over pasta with seafood, an ironclad rule I break fairly often.  But then, that's me.  I'm a rebel.  I even tear the tags off mattresses.

[Shrimp image via Wikipedia]

[Artichoke image via Gourmet Sleuth]