Cream Artichoke Shrimp

3 Tbsp butter
2 cloves garlic, minced
2 pounds shrimp, peeled and deveined
1/4 tsp red pepper
1 Tbsp olive oil
2 shallots, minced
1/4 cup white wine
2 9-ounce packages frozen roasted artichoke hearts, thawed and quartered
1/2 cup heavy cream
1 tsp fresh tarragon, chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup freshly grated parmesan cheese

-Melt 2 tablespoons butter in frying pan over medium heat and saut garlic 1-2 minutes until softened. Add the shrimp and red pepper and stir for another 2-3 minutes. Remove to a bowl and set aside.

-Add remaining butter and olive oil to frying pan over medium-high heat. Add shallots and saut two minutes. Add white wine and artichoke hearts and stir for 2 minutes more.

-Add cream, salt, pepper and tarragon, increase heat enough to bring to boil. Reduce heat and simmer 5 minutes.

-Add shrimp to artichoke sauce and combine. Pour seafood mixture into a broiler-safe baking dish. Sprinkle with parmesan cheese.

-Place baking dish in preheated oven and broil potpie until cheese is completely melted, about 3-5 minutes. Watch carefully to avoid burning. Serve at once.

Yield: Six servings