Portuguese Garlic Shrimp with Artichokes
A fast Portuguese-inspired shrimp skillet with garlic, tomato, parsley, and artichokes, ideal if you want the flavor profile of camarão without making a full rice dish. Serve with toasted bread or pantry rice if you like.
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 6-8 oz, chopped $5.99
- Organic White Onion 1/2 medium onion, sliced thin $3.19
- Organic Garlic, 3 CT 4 cloves, sliced or minced $2.89
- Organic Italian Parsley 3 tbsp, chopped $2.19
- Organic Lemons 1 lemon $1.19
Instructions
- Trim and quarter the 2 artichokes, remove choke as needed, rub with lemon, and simmer in salted water for 10 minutes. Drain well.
- Season the 12 oz shrimp with salt, pepper, and a little lemon zest.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the thinly sliced 1/2 onion and cook 3 minutes until softened.
- Add the 4 cloves garlic and cook 30 seconds. Add the chopped tomatoes and cook 4 minutes until saucy.
- Stir in the drained artichokes and cook 2 minutes.
- Add the shrimp and cook 2 to 3 minutes per side until just opaque.
- Finish with chopped parsley and lemon juice. Serve as-is or over pantry rice.
Cook time: 35 minutes
Estimated cost: $15-19
Health notes: High-protein and relatively low in calories, with olive oil-based richness instead of heavy sauces.
Drink pairing: Dry Rosé