Careme Recipes

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.

Ingredients

• Extra Large Peeled Deveined White Shrimp 26/30 Count 10-12 oz $13.99
• Green Artichoke 2 artichokes $2.99
• Organic Roma Tomatoes, 16 OZ 2 tomatoes, chopped $2.99
• Sweet Onion 1 small onion, diced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Italian Parsley 2 tbsp, chopped $2.19
• Organic Lemons 1/2 lemon $1.19

Instructions

1. Trim and quarter the 2 artichokes, remove the choke, rub with lemon, and simmer in salted water for 10 minutes. Drain and slice into smaller pieces.
2. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the diced small onion and cook until soft, about 4 minutes. Add the minced garlic and cook 30 seconds.
3. Add the chopped tomatoes and cook 5 minutes until jammy. Stir in the artichokes.
4. Add 1/2 cup uncooked rice from pantry and stir well. Pour in 2 cups hot water or broth from pantry, season with salt and black pepper, and simmer uncovered for 12 to 14 minutes, stirring occasionally.
5. When the rice is almost tender but still loose and brothy, add the shrimp. Simmer 3 to 4 minutes until the shrimp are just cooked.
6. Finish with chopped parsley and a squeeze of 1/2 lemon. Serve in bowls while still brothy.

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 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

1. Trim and quarter the 2 artichokes, remove choke as needed, rub with lemon, and simmer in salted water for 10 minutes. Drain well.
2. Season the 12 oz shrimp with salt, pepper, and a little lemon zest.
3. 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.
4. Add the 4 cloves garlic and cook 30 seconds. Add the chopped tomatoes and cook 4 minutes until saucy.
5. Stir in the drained artichokes and cook 2 minutes.
6. Add the shrimp and cook 2 to 3 minutes per side until just opaque.
7. Finish with chopped parsley and lemon juice. Serve as-is or over pantry rice.