Name: Shrimp And Artichokes in Peppery Butter Sauce
Ingredients: 2 lg Artichokes; (each about 3/4; ; pound); 1 lg Garlic clove; 1 tb Fresh lemon juice or to taste; 1 tb Freshly ground black pepper; 2 ts Worcestershire sauce; 1/2 ts Tabasco; 1/2 ts Dried basil; crumbled; 1/2 ts Salt; or to taste; 1/4 ts Dried oregano; crumbled; 1/4 ts Cayenne; 1 Stick cold unsalted butter; cut into bits (1/2; ; cup); 1/2 lb Small shrimp in their shells; preferably with; ; heads (about 24); 3 Scallions; minced; Accompaniments: crusty bread and lemon; ; wedges

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
		April 1995	1	servings

INGREDIENTS

2	lg	Artichokes; (each about 3/4
		; pound)
1	lg	Garlic clove
1	tb	Fresh lemon juice or to taste
1	tb	Freshly ground black pepper
2	ts	Worcestershire sauce
1/2	ts	Tabasco
1/2	ts	Dried basil; crumbled
1/2	ts	Salt; or to taste
1/4	ts	Dried oregano; crumbled
1/4	ts	Cayenne
1		Stick cold unsalted butter; cut into bits (1/2
		; cup)
1/2	lb	Small shrimp in their shells; preferably with
		; heads (about 24)
3		Scallions; minced
		Accompaniments: crusty bread and lemon
		; wedges

INSTRUCTIONS

Cut off artichoke stems with a serrated knife and discard. With scissors
trim tips of leaves. In a large saucepan of boiling salted water cook
artichokes 30 to 45 minutes, or until bottoms are tender when pierces with
a knife.
While artichokes are cooking, preheat oven to 500F.
Drop garlic into a food processor with motor running and mince. Turn motor
off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil,
salt, oregano, and cayenne and pulse to combine. Add butter and blend until
combined well.
Spread shrimp in 3-cup shallow baking dish large enough to hold them in one
layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly
over top and bake, stirring once or twice, until shrimp are cooked through,
about 5 minutes.
Invert artichokes on paper towels to drain. Divide artichokes and shrimp
with sauce between soup plates and serve with crusty bread and lemon
wedges.
Serves 2.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 168 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g
Protein; 38g Carbohydrate; 0mg Cholesterol; 1415mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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