Shrimp With Artichokes

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 lb	454g / 16oz	Peeled large shrimp - (21/25 count) - deveined
2		Garlic cloves - finely minced
1/2 tablespoon	7.5ml	Dried red pepper flakes
1 teaspoon	5ml	Paprika - preferably Spanish
1		Artichoke hearts in water - (13 3/4 oz) - drained, quartered
4		Plum tomatoes - seeded, diced
2 tablespoons	30ml	Minced parsley
		Steamed rice - for serving
		Salt - to taste

Recipe Instructions

Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.

Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.

Spoon the shrimp mixture over the rice and serve immediately.

This recipe yields 4 servings.

Each serving: 257 calories; 628 mg sodium; 193 mg cholesterol; 15 grams fat; 2 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 3.83 grams fiber.

Source:
The Los Angeles Times, 10-17-2001

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