Saucy Shrimp With Artichoke Hearts Recipe
Ingredients
| 1 9-ounce package frozen artichoke hearts | ||
| Frozen shrimp | 1 pound, deveined | |
| Cornstarch | 5 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Pepper | 1/8 Teaspoon | |
| Skim milk | 1 1/4 Cup (16 tbs) | |
| 1 tablespoon Dijon-style mustard | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Hot cooked rice | 1 1/3 Cup (16 tbs) | |
Directions
In a large saucepan bring 3 cups water to boiling.
Add artichoke hearts.
Return to boiling; reduce heat.
Cover and simmer for 5 minutes.
Add fresh or frozen shrimp.
Return to boiling.
Reduce heat.
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.
Heat through.
Ladle shrimp mixture over hot cooked rice.
Add artichoke hearts.
Return to boiling; reduce heat.
Cover and simmer for 5 minutes.
Add fresh or frozen shrimp.
Return to boiling.
Reduce heat.
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.
Heat through.
Ladle shrimp mixture over hot cooked rice.
Chef
