Yield: 6 servings
Measure | 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 |
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