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Saucy Shrimp With Artichoke Hearts

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  Frozen artichoke hearts 9 Ounce (1 Package)
  Peeled and deveined shrimp 1 Pound (Fresh Or Frozen)
  Cornstarch 5 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Pepper 1⁄8 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)

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.

Recipe Summary

Main Dish

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Saucy Shrimp With Artichoke Hearts Recipe