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Ingredientes
- 2 Tbsp. butter (divided)
- 2 Tbsp. extra virgin olive oil from marinated tomatoes (see below, divided)
- 1 x red or possibly yellow bell pepper, julienned
- 2 x carrots, julienned
- 4 x green onions, including green tops, diced
- 1 x (14-oz) can artichoke hearts packed in water, liquid removed and sliced
- 1Â 1/4 c. fresh or possibly frzn peas
- 1Â 1/2 lb medium shrimp, peeled and deveined
- 1/2 c. slivered sun-dry tomatoes marinated in oil
- 1/2 c. white wine
- Â Â Salt and pepper, to taste
- Â Â Warm cooked rice, if you like
Direcciones
- In a large, heavy skillet (see note), heat 1 Tbsp. of the butter and 1 Tbsp. of the oil over medium-high heat. Add in the pepper, carrots and green onions; saute/fry till just limp, about 2 min. Stir in the artichoke hearts and peas. Remove the vegetables to bowl and keep hot.
- Heat the remaining 1 Tbsp. oil and 1 Tbsp. butter in the skillet.
- Add in the shrimp and saute/fry for 1 minute. Add in the tomatoes and wine and continue to cook till the shrimp are pink and hard, 4 to 5 min. Toss the vegetables with the shrimp in the skillet. Season to taste with salt and pepper. Serve over warm rice, if you like.
- Note: Don't use aluminum or possibly iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1261g | |
| Calories 1506 | |
| Calories from Fat 563 | 37% |
| Total Fat 63.71g | 80% |
| Saturated Fat 20.86g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 1095mg | 365% |
| Sodium 1863mg | 78% |
| Potassium 3326mg | 95% |
| Total Carbs 60.68g | 16% |
| Dietary Fiber 17.5g | 58% |
| Sugars 26.07g | 17% |
| Protein 150.47g | 241% |
