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Receta Sauteed Shrimp And Artichokes With Holiday Sauce Duet

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Raciónes: 8

Ingredientes

Cost per serving $2.46 view details
  • 2 Tbsp. butter
  • 1 Tbsp. extra virgin olive oil
  • 2 1/2 lb medium or possibly large shrimp peeled, deveined
  • 1 c. vermouth
  • 1 can artichoke hearts - (13 ounce) liquid removed, quartered
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/2 c. chopped fresh parsley
  •     Roasted Red Pepper Velvet (see recipe)
  •     Cilantro Cream (see recipe)

Direcciones

  1. Seafood Alternatives: scallopsIn a 10-inch skillet over medium-high heat, heat 1 Tbsp. of the butter with the extra virgin olive oil. Add in half the shrimp, stir-fry till just opaque, about 3 min, and remove. Add in the remaining butter and stir-fry the remaining shrimp; remove and keep hot.
  2. Add in the vermouth to the pan and boil to reduce by two-thirds, 4 to 5 min, scraping up any browned bits. Add in the artichoke hearts, salt and pepper; simmer till hot, about 2 min.
  3. Stir in the parsley and shrimp. Serve at once, with Roasted Red Pepper Valvet and Cilantro Cream passed separately.
  4. This recipe yields 8 servings.
  5. Comments: Your guests will devour these succulent shrimp, served with a smoky roasted pepper sauce and zesty cilantro sauce. Although the shrimp require last-minute sauteing, the sauces can be made in advance.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 8 servings
Calories 195  
Calories from Fat 63 32%
Total Fat 7.07g 9%
Saturated Fat 2.53g 10%
Trans Fat 0.0g  
Cholesterol 223mg 74%
Sodium 309mg 13%
Potassium 300mg 9%
Total Carbs 2.23g 1%
Dietary Fiber 0.6g 2%
Sugars 0.09g 0%
Protein 29.1g 47%
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