Primavera Sauce With Artichoke And Shrimp Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Carrots | 1 Cup (16 tbs), diced | |
| Celery ribs | 1 Cup (16 tbs), diced | |
| Onion | 1 Small, diced | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Crushed tomatoes | 3 1/2 Cup (16 tbs), seasoned | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 8 ounces medium raw shrimp, peeled and deveined | ||
| Artichoke hearts | 1 Cup (16 tbs), drained | |
Directions
MAKING
1) Take a large skillet; heat oil over high heat and sauté carrots, celery, onion and garlic in it for 4 to 5 minutes until carrots are crisp-soft.
2) Mix in crushed tomatoes and seasonings and allow the mixture to come to a boil.
3) Stir in shrimp and artichoke hearts and cook them for 2 to 3 minutes until shrimp becomes pink in color.
4) Simmer for 2 minutes to allow flavors to blend after reducing heat to low.
SERVING
5) If desired, garnish with basil and serve hot over cooked pasta or rice.
1) Take a large skillet; heat oil over high heat and sauté carrots, celery, onion and garlic in it for 4 to 5 minutes until carrots are crisp-soft.
2) Mix in crushed tomatoes and seasonings and allow the mixture to come to a boil.
3) Stir in shrimp and artichoke hearts and cook them for 2 to 3 minutes until shrimp becomes pink in color.
4) Simmer for 2 minutes to allow flavors to blend after reducing heat to low.
SERVING
5) If desired, garnish with basil and serve hot over cooked pasta or rice.
Chef
