Shrimp and Pesto
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 shrimp
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.

Serves 4

Recipe from "A Taste of Fish" cookbook.

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