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Categories: Fish and shellfish, Main courses

Shrimp With Artichokes

Shrimp With Artichokes
Los Angeles Times

When my son needed a recipe for Spanish class, we found one for shrimp that I had from cooking school, gambas al ajillo: " shrimp with the little garlic." Normally these are served as tapas, or appetizers, but I adapted ... Read more

Total time: 30 minutes | Serves 4
  • 1/4 cup olive oil
  • 1 pound (21-to 25-count) large peeled and deveined shrimp
  • 2 cloves garlic, finely minced
  • 1/2 tablespoon dried red pepper flakes
  • 1 teaspoon paprika, preferably Spanish
  • 1 (13.75-ounce) can artichoke hearts in water, drained and quartered
  • 4 plum tomatoes, seeded and diced
  • 2 tablespoons minced parsley
  • Steamed rice
  • Salt

Step 1Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.

Step 2Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.

Step 3Spoon the shrimp mixture over the rice and serve immediately.

Each serving:
257 calories; 628 mg sodium; 193 mg cholesterol; 15 grams fat; 2 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 3.83 grams fiber.
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