Name: Shrimp Francesca
Yield: 2 servings
Ingredients: 3 lbs SHRIMP, wild caught; 1 tbsp BUTTER, REGULAR, UNSALTED; 2 tbsp. EXTRA VIRGIN OLIVE OIL, 100% cold pressed, unrefined; 4 cloves GARLIC, RAW; 1 cup WHITE TABLE WINE; 1 cup VEGETABLE BROTH ORGANIC LOW SODIUM; 1/4 cup LEMON JUICE, RAW; 2 cups ARTICHOKE HEARTS, NO SALT; 1 1/2 tbsp SEASONING BLEND, MRS. DASH; 5 tbsp PARMESAN CHEESE, SHREDDED

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Shrimp Francesca

September 27, 2017

by EIR

Category Recipes

Persons

Ingredients

3 lbs SHRIMP, wild caught
1 tbsp BUTTER, REGULAR, UNSALTED
2 tbsp. EXTRA VIRGIN OLIVE OIL, 100% cold pressed, unrefined
4 cloves GARLIC, RAW
1 cup WHITE TABLE WINE
1 cup VEGETABLE BROTH ORGANIC LOW SODIUM
1/4 cup LEMON JUICE, RAW
2 cups ARTICHOKE HEARTS, NO SALT
1 1/2 tbsp SEASONING BLEND, MRS. DASH
5 tbsp PARMESAN CHEESE, SHREDDED

Instructions

In a skillet melt butter and add olive oil, minced garlic, white wine and vegetable broth.
Heat to a boil.
Add shrimp and lemon juice and cook 1-2 minutes.
Add artichoke hearts and Mrs. Dash seasoning and cook until shrimp are pink and opaque.. Remove from heat.
Serve over rice or gluten free pasta, sprinkled with parmesan cheese.

Shrimp Francesca

Ingredients

Instructions

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