For added
luxury, cook this dish with raw
langoustines (or Dublin Bay prawns).
1 can artichoke hearts
Juice of 2 oranges
½ cup olive oil
Juice of 1 lemon
1 bunch celery, washed
Salt
1 teaspoon coriander seeds
Freshly ground pepper
Zest of ½ orange
24 raw shrimp (prawns), peeled
Drain artichoke hearts and pat dry; slice into thin wedges. Heat half the oil in a deep skillet over medium heat and sauté the celery, artichokes and coriander seeds for 5 minutes, stirring from time to time. Add both juices and the zest, salt and pepper, and cook 10 to 15 minutes until the juice becomes slightly syrupy. When the vegetables are almost ready, fry the shrimp in a second pan in the remaining oil, over high heat, for 3 or 4 minutes, depending on their size. Arrange the vegetables on plates, top with the shrimp and serve immediately.
