Ingredients
- 1 cup wild rice
- 1 lb. shrimp, peeled and deveined
- 2 tsp. paprika
- ½ tsp. white pepper
- 1 clove garlic, minced
- 1 T olive oil
- 1 cup cherry tomatoes, halved
- 1 14oz can quartered artichoke hearts, packed in water, drained
- Chopped fresh parsley
- Salt to taste
Directions
- Prepare the wild rice according to the package directions.
- In a large bowl, combine the shrimp, paprika, pepper, salt, and garlic. Mix well and set aside.
- Heat the oil in a skillet until hot.
- Add the shrimp and cook on medium heat for 30 seconds.
- Stir in the cherry tomatoes and artichoke hearts, and cook for an additional 45 seconds or until the shrimp are opaque, stirring constantly.
- Remove from the heat, stir in chopped parsley and a dash of salt if desired.
- Serve over 2/3 cup of wild rice per serving.
Yields 4 Servings.
Nutrition Information per serving: Calories 329; Total Fat 6g; Saturated Fat 1g; Carbohydrate 38g; Fiber 6g; Protein 32g; Sodium 497mg.