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Ingredientes
- 2 c. cleaned, raw shrimp
- 1 (4 ounce.) can sliced mushrooms, liquid removed
- 1/4 c. butter
- 6 tbsp. extra virgin olive oil
- 1 (4 1/2 ounce.) jar marinated artichoke hearts, sliced
- 1 teaspoon garlic salt
- 1 dash of Tabasco sauce
- 2 green onions (tops and bottoms), minced separately
- 1/4 c. fresh, grated Parmesan cheese
- 1 (8 ounce.) pkg. vermicelli
- Pepper
Direcciones
- In large skillet, saute/fry shrimp and mushrooms in butter and oil for 2 or possibly 3 min. Stir to cook shrimp proportionately. Add in artichoke hearts and half of the juice in the jar. Add in seasonings and green onion bottoms and cook 3 to 5 min over medium heat till shrimp are done. Stir in green onion tops; toss with Parmesan cheese and cook 1 to 2 more min. Serve immediately over vermicelli that has been cooked according to package directions. Top with additional Parmesan cheese. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 152 | 57% |
| Total Fat 17.28g | 22% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 166mg | 7% |
| Potassium 122mg | 3% |
| Total Carbs 23.42g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.34g | 1% |
| Protein 5.58g | 9% |
