- 8-1/2 oz. can artichoke hearts
in water, drained
3 tbsps. olive oil
2 carrots, shredded
1 celery stalk
1 c. quartered cherry tomatoes
3 green onions, chopped
1 large ripe tomato, chopped
1 lb. medium shrimp, peeled and deveined, or rock
1/4 c. dry white wine
1 tbsp. lemon juice
2 tbsps. pesto sauce
In large skillet, heat olive oil, add carrots,
celery, garlic, green onions and tomato and cool for
1 minute. Keep heat an high, add shrimp and sauté until
tender, about 4 minutes. Add wine, lemon juice and pesto.
Toss quickly and serve over rice.
"A Taste of Fish" cookbook.