Wednesday, August 16, 2017

Easy Shrimp & Artichoke Stir Fry #recipe from author @DarylWoodGerber

From Daryl:

As I press on through the summer writing, writing, and writing--I'm working on Cookbook Nook #6 right now; so much fun!! plus I'm doing all the PR prep for A Deadly Éclair...November is fast approaching--I don't like to think about making huge dinners or even dinners with lots of steps.

And when it's hot, I don't like to cook at length and heat up the house. I want something that takes minutes to prepare and minutes to serve.

This recipe is it!

One of the easiest of all items to buy at the store is:  salad bar. On a busy day, I head to my favorite grocery store and pick up a salad with all my favorite goodies.

Then I throw a piece of fish or a chop on the barbecue, and dinner is ready!

I also like raiding the salad bar for the veggies that I use in a quickie stir fry. Why buy the whole pack of green onions? Why buy a whole jar of Kalamata olives? Why buy a full carton of baby tomatoes? I do keep artichoke hearts on hand because I love them.

This easy dish, which takes 3 minutes to prepare, 3 minutes to cook the first portion, and 3 more minutes to cook the second half...a total of 9 minutes from refrigerator to table, should satisfy the savory eaters in your group!

EASY Shrimp and Artichokes

Serves 1  (obviously multiply to make larger portions)

8-10 cooked medium-sized shrimp
4 marinated artichoke heart quarters (including oil)

Plus, a quick raid on the salad bar:

3-4 miniature plum tomatoes, sliced in half
6-8 Kalamata olives
2 tablespoons peas
1 tablespoon green onions
Season with salt and pepper, as desired. 
(My artichoke hearts had plenty of seasoning in them.)

In a medium sauté pan, heat the shrimp and artichoke hearts (using 1-2 tablespoons of the marinated artichoke hearts' oil) over medium-high heat for 3 minutes. 

Add the tomatoes, olives, and whatever else you have chosen from the salad bar. Cook for 3 more minutes.

Serve hot.

I served with a crisp pinot grigio.

Savor the mystery!

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  1. It's very hot here again today. I think I know what I'm making for dinner. Thanks for the recipe!

  2. Brilliant! Let someone else do all the slicing and dicing, give the shrimp and artichokes a quick saute, and you've got dinner!

    1. Thanks, Sheila. And who needs a whole head of "whatever" in the fridge. That's what I like about the salad bar. It's just the right amount every time. ~ Daryl

  3. I don't mind food prep at all but using a salad bar for ingredients would be a good idea if you are only cooking for one person.
    I cook with shrimp a lot and I use marinated artichoke hearts for that extra zip. This recipe didn't state marinated so I assume they weren't. I would add fresh lemon juice for sure as I love that extra freshness and little acid finish to shrimp. Thanks for posting as it reminded me of making this quuck kind of meal again very soon.
    Cynthia B.

    1. Sorry, yes, they are marinated artichokes. I'll go repair that part of the recipe. I used the "oil" from the artichokes as the oil to sauté the shrimp. ~ Daryl