Shrimp With Artichokes And Sun-dried Tomatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1/4 cup: Balsamic vinegar,
1 small: Onion, chopped
1 tbsp: Lemon zest, grated
3 centiliter: Garlic, minced
1 tsp: Salt [optional],
1 1/2 lbs: Shrimp, peeled, deveined
1/4 tsp: Fresh ground black pepper,
14 ounce: Can artichokes, drained and
10 ounce: Pkg fresh spinach,
-quartered,
1 bunch: Arugula, about 6 cups
1/4 cup: Sun-dried oil packed,
1/2 cup: Feta cheese, crumbled
-tomatoes, drained & sliced
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 Womens World Magazine, Sept 19, 95.
Posted by Jim Weller
Submitted By JIM WELLER On 12-31-95
Source from luhu.jp
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 Womens World Magazine, Sept 19, 95.
Posted by Jim Weller
Submitted By JIM WELLER On 12-31-95
Source from luhu.jp