1 can (13.75 ounces) quartered artichoke hearts, drained
12 pitted kalamata olives, cut in half
Instructions
Bring a saucepan of lightly salted water to a boil. Add orzo; cook 8
minutes. Drain and keep warm.
Thaw shrimp in cool water and drain. In a bowl, whisk together the
lemon juice, vinegar, honey, mustard, salt and pepper. While
whisking, pour in 3 tablespoons of the olive oil. Set aside.
Heat remaining 1 tablespoon olive oil in a large skillet. Add
chopped red pepper and oregano; cook on medium-high heat for
3 minutes, stirring occasionally. Stir in spinach; cook an additional
2 minutes, until wilted. Stir in drained artichoke hearts, olives and
thawed shrimp. Heat through. Stir in orzo and lemon juice mixture
until well blended. Cook 2 minutes, then transfer to a large serving
bowl. Serve warm or at room temperature.
Originally Submitted
12/7/2011
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