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Saucy Shrimp With Artichoke Hearts Recipe
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Peeled and deveined shrimp||1 Pound (Fresh Or Frozen)|
|Instant chicken bouillon granules||1 Teaspoon|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Dijon-style mustard||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1 1⁄3 Cup (21.33 tbs)|
Serving size: Complete recipe
Calories 1160 Calories from Fat 80
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 695.2 mg231.7%
Sodium 2762.6 mg115.1%
Total Carbohydrates 130 g43.5%
Dietary Fiber 3 g11.8%
Sugars 17.3 g
Protein 112 g224.4%
Vitamin A 20.6% Vitamin C 29.6%
Calcium 64.5% Iron 95.2%
*Based on a 2000 Calorie diet
Add artichoke hearts.
Return to boiling; reduce heat.
Cover and simmer for 5 minutes.
Add fresh or frozen shrimp.
Return to boiling.
Simmer, uncovered, for 3 to 4 minutes or till shrimp turn pink.
Drain artichoke hearts and shrimp; return to saucepan and set aside.
Meanwhile, for sauce, in a medium saucepan stir together cornstarch, chicken bouillon granules, and pepper.
Gradually stir in skim milk and mustard.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in wine.
Gently stir sauce into shrimp mixture in the other saucepan.
Ladle shrimp mixture over hot cooked rice.