Saucy Shrimp With Artichoke Hearts
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Peeled and deveined shrimp||1 Pound (Fresh Or Frozen)|
|Instant chicken bouillon granules||1 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.
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.
Ladle shrimp mixture over hot cooked rice.