Shrimp with artichokes and sun-dried tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | small | Onion; chopped |
| 3 | cloves | Garlic; minced |
| 1½ | pounds | Shrimp; peeled, deveined |
| 14 | ounces | Can artichokes; drained and quartered |
| ¼ | cup | Sun-dried oil packed tomatoes; drained & sliced |
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Lemon zest; grated |
| 1 | teaspoon | Salt [optional] |
| ¼ | teaspoon | Fresh ground black pepper |
| 10 | ounces | Pkg fresh spinach |
| 1 | bunch | Arugula; about 6 cups |
| ½ | cup | Feta cheese; crumbled |
Directions
Cook onions and garlic in oil in a skillet over med heat 5 min. Add shrimp, artichokes, tomatoes, vinegar, zest, salt and pepper. Cook, stirring frequently, until shrimp is done and the artichokes heated through, about 5 min. On a serving platter combine the shrimp mixture with the spinach and arugula. Sprinkle with cheese.
246 cal, 24 g protein, 11 g fat, 148 mg chol., 14 g carbs, 671 mg sodium [if using 1 tsp salt]
From Women's World Magazine, Sept 19, 95.
Posted by Jim Weller
Submitted By JIM WELLER On 12-31-95
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