| 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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