You are here

Shrimp Artichoke And Sun Dried Tomato Sandwiches

admin's picture
  Shrimp 12 Medium, peeled and deveined
  Tomato 1 Small, cut into large chunks
  Frozen artichokes 1⁄2 Cup (8 tbs), thawed and quartered
  Sun dried tomato halves 12 , reconstituted, patted dry and cut into slivers
  Pitted chopped imported black olive 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Pita breads 8 , sliced in half
  Basil sprigs 1 (Fresh)

Cook the shrimp in boiling water for 2 minutes, or until they turn pink.
Drain; rinse with cold water.
Cut in half lengthwise.
In a large bowl, combine the shrimp, tomatoes, artichokes, sun-dried tomatoes and olives.
In a small cup, whisk together the vinegar and oil.
Pour over the shrimp mixture and toss to coat.
Add salt and pepper to taste.
Spoon the mixture into the pita bread halves.
Tuck a few basil sprigs into each sandwich for garnish.
Secure with toothpicks.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1661 Calories from Fat 270

% Daily Value*

Total Fat 31 g47%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 375.7 mg125.2%

Sodium 3605 mg150.2%

Total Carbohydrates 249 g83.1%

Dietary Fiber 18.6 g74.3%

Sugars 13.9 g

Protein 95 g189.8%

Vitamin A 106.8% Vitamin C 75.4%

Calcium 65.1% Iron 94.5%

*Based on a 2000 Calorie diet

Shrimp Artichoke And Sun Dried Tomato Sandwiches Recipe