This simple dish is just SO GOOD! I'm loving the fact that it is dairy free too. Sugar snap peas are my latest obsession. I've also been cooking a lot lately with artichoke hearts. Isn't it weird how sometimes it seems like you go through phases? I made this for the first time over the summer, and meant to share it with you all back then...oopsie! Better late than never. I hope you love it!
Ingredients:
2 tsp of extra virgin olive oil
12 oz of medium shrimp- peeled and deveined (I used frozen)
1 shallot- thinly sliced
1 shallot- thinly sliced
2 cloves of garlic - minced
1 red pepper- thinly sliced
Sugar Snap peas - 8 oz bag - steamed
Can of quarter artichoke hearts - drain and rinse
1/4 cup wine
1/4 cup of chicken broth
Juice of one lemon
1 red pepper- thinly sliced
Sugar Snap peas - 8 oz bag - steamed
Can of quarter artichoke hearts - drain and rinse
1/4 cup wine
1/4 cup of chicken broth
Juice of one lemon
1 tbsp lemon zest
Brown rice
Directions:
Brown rice
Directions:
1. Heat 1 tsp of olive oil in a pan over medium- high heat and cook peppers and shallots for about 5 minutes until they begin to soften. Lower heat to medium, add garlic and cook until fragrant (about a minute). Add steamed sugar snap peas, aritchoke hearts, and lemon zest.
2. Remove veggies from the pan, and set aside.
2. Remove veggies from the pan, and set aside.
3. Heat wine, chicken broth and lemon juice (still medium-high) - add shrimp. Cook for about 7-8 minutes until shrimp are fully cooked and the sauce reduces a bit.
4. Add veggies back into the pan, stir so everything is coated evenly with the sauce.
5. Serve over brown rice.
4. Add veggies back into the pan, stir so everything is coated evenly with the sauce.
5. Serve over brown rice.
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Yum!! I'll have to try this sometime! Looks delish!
ReplyDeleteWow! This looks really delicious! I think the chinese rice wine make this dish more tasty and delicious. I'm really excited now to make this dish! Thanks for sharing!
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