Portuguese-Inspired Garlic Shrimp with Artichokes and Tomatoes
A Portuguese-inspired shrimp, artichoke, and tomato rice-skillet idea made without specialty ingredients, leaning on garlic, onion, parsley, and lemon for a coastal flavor profile. This is not a classic arroz de marisco, but it captures the same spirit in a fast weeknight version.
Back to full listIngredients
- Extra Large Peeled Deveined White Shrimp 26/30 Count 12 oz $13.99
- Green Artichoke 2 artichokes $2.99
- Organic Campari Tomatoes, 12 OZ 1 package $5.99
- Organic White Onion 1/2 onion $3.19
- Organic Garlic, 3 CT 3 cloves $2.89
- Organic Italian Parsley 3 tbsp chopped $2.19
- Organic Lemons 1 lemon $1.19
Instructions
- Trim the 2 artichokes by removing the tough leaves and fuzzy choke, then cut into wedges. Rub with lemon and simmer in salted water for 10 minutes until just tender; drain.
- Halve the tomatoes. Finely chop 1/2 onion and mince 3 garlic cloves.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes until softened, then add the garlic and cook 30 seconds.
- Add the artichokes and tomatoes with salt and black pepper. Cook 5 minutes until the tomatoes begin to collapse.
- Add the shrimp and cook 2 to 3 minutes per side until pink and just cooked through.
- Stir in chopped parsley, lemon zest, and a generous squeeze of lemon juice. If desired, serve with crusty bread or simple rice from pantry.
- Taste and adjust seasoning, then serve immediately.
Cook time: 55 minutes
Estimated cost: $16-20
Health notes: Lean protein from shrimp with vegetables and moderate carbs. Artichokes add fiber, and tomatoes contribute vitamin C and lycopene.
Drink pairing: Vinho Verde or dry Rosé