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.
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