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Receta Shrimp And Vegetables In White Wine
by Global Cookbook

Shrimp And Vegetables In White Wine
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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
  • 1 1/4 c. fresh or possibly frzn peas
  • 1 1/2 lb medium shrimp, peeled and deveined
  • 1/2 c. slivered sun-dry tomatoes marinated in oil
  • 1/2 c. white wine
  •     Salt and pepper, to taste
  •     Warm cooked rice, if you like

Direcciones

  1. 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.
  2. Heat the remaining 1 Tbsp. oil and 1 Tbsp. butter in the skillet.
  3. 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.
  4. 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.