Friday, January 7, 2011

Spicy Shrimp with Artichokes and Tomatoes

I love shrimp dishes - they cook so quickly, are versatile and make for a light dish. This was a little spicier than I usually like, so next time I'll use a little less of the red pepper flakes. This recipe is adapted from Cooking Light, August 2003.

Spicy Shrimp with Artichokes and Tomatoes

2 tsp olive oil
1 pound of uncooked shrimp, tails removed
1 1/2 tsp dried red pepper flakes (next time I'll probably only use 1 tsp)
2 garlic cloves, minced
2 cups small diced tomatoes (I used fresh compari tomatoes for great flavor!)
2 TB chopped fresh flat leaf parsley
1 tsp paprika
1/4 tsp salt
1 6 oz jar artichoke hearts, drained and chopped (just so there's not big chunks)

(the original recipe calls for a 14oz can of artichoke hearts, but I had a small jar instead. Use either)

  1. Heat oil in a large nonstick skilled over med-high heat
  2. Add shrimp, pepper flakes, and garlic. saute 3 minutes
  3. Add tomatoes, parsley, paprika, salt and artichoke hearts, mix. Cook for 3 minutes stirring frequently
  4. Serve over pasta or rice with dinner rolls or crusty bread on the side

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