How to make it

  • In large non reactive skillet heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
  • Add pepper, carrots and green onions then sauté 2 minutes and stir in artichoke hearts and peas.
  • Remove vegetables to bowl and keep warm.
  • Heat remaining oil and butter in the skillet then add shrimp and sauté 1 minute.
  • Add tomatoes and wine then continue to cook 5 minutes longer.
  • Toss vegetables with shrimp in skillet then season with salt and pepper then serve over rice.

Reviews & Comments 3

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    " It was excellent "
    chihuahua ate it and said...
    Sounds delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    gourmetana ate it and said...
    I love this recipe! I am such a fan of sun dried tomatoes and never thought of putting them together with shrimp! I will definitely try this! 5*
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    " It was excellent "
    pamelanava ate it and said...
    This sounds delicious! Thank you!
    Was this review helpful? Yes Flag

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