Mediterranean shrimp diavolo

1 Servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
1 Red pepper; finely sliced
2 pounds Medium to large raw shrimp; peeled and deveined
½ cup Crumbled feta cheese
1 can (15-oz) artichoke hearts; drained
2 cups Bandito Diavolo sauce; (any jarred hot salsa will work)
4 Cloves garlic; minced

Directions

(by Tall Katz)

Heat half of the oil in a large skillet. Add garlic and shrimp and saute until shrimp turns pink. Remove shrimp and garlic and set aside. Saute red pepper in remaining oil until soft, about 3 minutes. Add Bandito sauce to the skillet and simmer for about 2 to 3 minutes. Cut artichoke hearts in half and add to skillet. Add shrimp, garlic and the ½ cup of crumbled feta. Raise the heat to medium and cook just until the shrimp are cooked through, 2 to 3 minutes. Serve immediately over rice. Supposed to serve 4, but in my house, I must double it to serve 4! Posted to recipelu-digest Volume 01 Number 331 by Poohling@... on Nov 30, 1997

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