Artisan Olive Oils & Balsamic Vinegars
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Shrimp with Artichokes & Capers

2 tablespoons ultra premium extra virgin olive oil

1 garlic clove, minced (by hand or put through a garlic press)

1 cup of drained canned artichokes cut into quarters (about half a 14 ounce can)


1 tablespoon capers, rinsed and drained

3 ounces peeled shrimp, rinsed and patted dry

Heat the olive oil in a medium pan over medium-low heat. Add the garlic and cook until just translucent but not browned, 2 to 3 minutes. Stir in the artichokes, season with salt, and cook until they have absorbed most of the oil, 8 to 10 minutes. Add the capers and shrimp and cook until the shrimp is firm and pink, 3 to 5 minutes. 

Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr


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