Shrimp with Artichoke-garlic Sauce

Shrimp with Artichoke-garlic Sauce

Full of artichokes, garlic, and fresh herbs, this shrimp dish is a refreshing meal.

  1. 2 tablespoons extra-virgin olive oil
  2. 2 tablespoons chopped shallot
  3. 1 tablespoon chopped garlic
  4. 1/2 cup dry sherry
  5. 1 pound 16- to 20- count shrimp, peeled & deveined
  6. One 14-ounce can artichoke hearts packed in water, drained and roughly chopped
  7. 1 cup reduced-sodium chicken broth
  8. 1 tablespoon chopped fresh sage
  9. 1 tablespoon chopped fresh parsley
  10. 1/4 teaspoon kosher salt
  11. 1/2 teaspoon freshly ground black pepper.

In a large skillet heat the olive oil over medium heat. Add shallot and garlic and cook until lightly browned. Add the sherry, turn the heat to high and cook until the sherry reduces, about 2 minutes. Add the shrimp and when they turn pink and start to curl, about 1 to 2 minutes, remove from the pan to a serving bowl. Return the skillet to medium-high heat and add the artichokes and chicken broth scraping any bits off the bottom of the pan. Cook for about 3 minutes until the sauce is slightly thickened. Stir in the sage and parsley. Season with salt and pepper. Pour the sauce over the shrimp and serve.

Serves 4


Per 5 shrimp and 1/2 cup sauce:
  1. Calories: 256
  2. Fat: 8 g (< 1g EPA, <1 g DHA, < 1g ALA)
  3. Saturated Fat: 1 g
  4. Cholesterol: 53 mg
  5. Sodium: 462 mg
  6. Carbohydrate: 28 g
  7. Dietary Fiber: 12 g
  8. Sugars: 2 g
  9. Protein: 16 g