2 Tbsp. extra virgin olive oil
2 lbs. Large shrimp, peeled and deveined. Weight after peeling will be a bit less
2 Shallots, chopped
1lb. Frozen artichokes, thawed or 1 (15 oz) can
1/2 Cup Dry white wine
1 1/2 Cups Low-sodium chicken broth
1 Can Diced tomatoes (14.5 oz)
1/2 Teaspoon dry thyme leaves
salt and pepper to taste
In a bowl, combine oil, garlic, rosemary, salt and pepper. Place shrimp in a large ziploc bag and add the marinade. Refrigerate for about an hour and a half, turning bag occasionally.
In a medium saucepan, heat 2 tbsp. of the olive oil and add shallots. Saute over low-medium heat for one minute until shallots become translucent.