Ingredientes para Artichoke Babies With Shrimp And Feta
- 1 pound baby artichokes
- 1 1/2 teaspoons salt, divided
- 4 tablespoons lemon juice, divided
- 1 tablespoon all-purpose flour
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 pound large shrimp, peeled and deveined
- 1/4 teaspoon black pepper
- fresh oregano (optional), for garnish
- 1/4 cup crumbled feta cheese
- water (enough to cover artichokes)
- 1 teaspoon dried oregano
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Cómo preparar Artichoke Babies With Shrimp And Feta
- Fill a large saucepan with enough cold water to cover 1 pound of baby artichokes. Add 1 tablespoon salt, 3 tablespoons lemon juice, and 1 tablespoon all-purpose flour. Stir to combine.
- Trim the artichokes: Cut off and discard the stems. Bend back the outer leaves until they snap off close to the base. Trim the tops. Add the trimmed artichokes to the water.
- Simmer the artichokes, weighted down with a heatproof dish to keep them submerged, for 12-15 minutes, or until the bottoms are tender when pierced with a knife. Drain well.
- Cut each artichoke in half and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and ½ teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
- Add ½ pound shrimp and cook for 2-3 minutes, until pink and cooked through. Transfer shrimp to a side plate.
- Add 1 tablespoon olive oil to the skillet. Heat until hot.
- Add the artichoke halves to the skillet. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir in 1 tablespoon lemon juice.
- Toss to combine and cook until the artichokes are warmed through (about 2-3 minutes).
- Return the shrimp to the skillet.
- Stir in 1 teaspoon dried oregano. Toss to coat.
- Adjust seasoning with salt and pepper to taste.
- Serve warm, topped with ¼ cup crumbled feta cheese and a sprinkle of fresh oregano (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
16g
Carbs
5g
