Mediterranean Shrimp with Artichoke Hearts

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Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 238.4

Total Fat: 9.8 g
Cholesterol: 127.8 mg
Sodium: 581.2 mg
Total Carbs: 24.5 g
Dietary Fiber: 1.9 g
Protein: 22.7 g

View full nutritional breakdown of Mediterranean Shrimp with Artichoke Hearts calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 5

Ingredients

4 tsp olive oil, divided

1 pound shrimp, peeled and deveined

1/8 tsp black pepper (or to taste)

1 medium onion, chopped

1 medium red bell pepper, deribbed and cut into strips

4 cloves garlic, pressed

1 tsp oregano

1/4 tsp crushed red pepper flakes

1/4 cup balsamic vinegar

12 oz jar Vigo Marinated artichoke hearts, drained

10 oz low sodium chicken broth

3/4 cup water

1/3 cup crumbled feta cheese (2.6 oz)

Directions

Peel headless shrimp, remove tail & devein. (you can buy some of this already done to save prep time) Heat half of the olive oil in a skillet over medium-high heat; cook shrimp for about 3 minutes, peppering to taste. Remove from skillet and keep warm. Add remaining oil to the skillet; cook onion, bell pepper and garlic til bell pepper is wilted and onion is translucent. Add oregano and crushed red pepper flakes and give it a stir. Remove from skillet also. Add vinegar to the skillet and cook for about 2 minutes, whisking up all of the browned bits from teh bottom of the pan, or until the vinegar has nearly evaporated. Add artichoke hearts, broth and water to skillet, then shrimp/onion mixture; bring to a boil, reduce heat and simmer, uncovered, for 6 to 8 minutes, or until shrimp is thoroughly cooked and sauce has thickened. Serve with sauce and sprinkle with crumbled Feta cheese. (this is good served over brown rice. Brown rice not included in calorie count)

Number of Servings: 5

Recipe submitted by SparkPeople user LADYDUNN.