| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Red pepper; finely sliced | |
| 2 | lb | Medium to large raw shrimp; peeled and deveined |
| 1/2 | c | Crumbled feta cheese |
| 1 | cn | (15-oz) artichoke hearts; drained |
| 2 | c | Bandito Diavolo sauce; (any jarred hot salsa will work) |
| 4 | Cloves garlic; minced |
INSTRUCTIONS
(by Tall Katz) Heat half of the oil in a large skillet. Add garlic and shrimp and saute until shrimp turns pink. Remove shrimp and garlic and set aside. Saute red pepper in remaining oil until soft, about 3 minutes. Add Bandito sauce to the skillet and simmer for about 2 to 3 minutes. Cut artichoke hearts in half and add to skillet. Add shrimp, garlic and the 1/2 cup of crumbled feta. Raise the heat to medium and cook just until the shrimp are cooked through, 2 to 3 minutes. Serve immediately over rice. Supposed to serve 4, but in my house, I must double it to serve 4! Posted to recipelu-digest Volume 01 Number 331 by Poohling@aol.com on Nov 30, 1997
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