Shrimp with artichokes and sun-dried tomatoes

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

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