Recipe: Shrimp and Artichoke Hearts
By Dale Syphers for ÁñÁ«ÊÓƵ MagazineProfessor of Physics Dale Syphers calls this dish one of his “favorite fast meals.” It’s bright, speedy, pantry-friendly, and flexible for the type of ingredients you have on hand.
Ingredients:
- White or brown rice
- 1 pound cooked shrimp, peeled and deveined
- 2 tablespoons olive oil
- 6 to 8 small shallots, chopped finely
- 14-ounce can of diced tomatoes or the equivalent amount of fresh
- 12-ounce can of artichoke hearts (not marinated