Careme

Ingredients

• Extra Large Peeled Deveined White Shrimp 26/30 Count 12 oz $13.99
• Green Artichoke 2 artichokes $2.99
• Organic Campari Tomatoes, 12 OZ 8 oz, chopped $5.99
• Organic White Onion 1/2 medium onion, diced $3.19
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Italian Parsley 3 tbsp, chopped $2.19
• Organic Lemons 1 lemon $1.19

Instructions

1. Trim the 2 artichokes by removing tough outer leaves, trimming the stem, cutting off the top third, and quartering them. Scoop out any fuzzy choke and rub the cut sides with lemon.
2. Simmer the artichoke quarters in salted water for 10 minutes until just tender, then drain and cut into smaller bite-size pieces.
3. Season the 12 oz shrimp with salt, black pepper, and a little lemon zest.
4. Heat 2 tablespoons olive oil in a wide skillet or sauté pan over medium heat. Add the 1/2 diced onion and cook for 3 to 4 minutes until softened. Stir in the 3 minced garlic cloves and cook 30 seconds.
5. Add the chopped tomatoes and cook 4 to 5 minutes until they begin to break down. Stir in the chopped artichokes.
6. Add 3/4 cup uncooked rice from pantry and stir for 1 minute to coat. Add 1 1/2 cups hot water or broth from pantry plus 1/2 teaspoon salt. Bring to a simmer, cover partially, and cook 14 to 16 minutes until the rice is nearly tender.
7. Nestle the shrimp into the rice, cover, and cook 3 to 4 minutes until pink and cooked through.
8. Turn off the heat and finish with chopped parsley and juice from the 1 lemon. Let stand 2 minutes, then serve.