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