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Ingredientes
- 2 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 2Â 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
- Â Â Roasted Red Pepper Velvet (see recipe)
- Â Â Cilantro Cream (see recipe)
Direcciones
- 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.
- 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.
- Stir in the parsley and shrimp. Serve at once, with Roasted Red Pepper Valvet and Cilantro Cream passed separately.
- This recipe yields 8 servings.
- 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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