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Categories:Viewed: 13 - Published at: 3 years ago
Ingredients
- 2 crusty dinner rolls
- 1 lemon
- 1 lb. large shrimp
- 2 tbsp. olive oil
- 1 tsp. olive oil
- 2 green onions
- 1 package baby arugula
- 2 package frozen artichoke hearts
- 1/2 c. fresh mint leaves
Method
- In food processor, pulse rolls until coarse crumbs form.
- From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; in large bowl, toss peel, shrimp, and 1/4 teaspoon pepper.
- In 12-inch skillet, heat 1 tablespoon oil on medium.
- Add onions; cook 1 minute.
- Add crumbs and 1/8 teaspoon each salt and pepper.
- Cook 5 minutes or until golden, stirring.
- Transfer to plate.
- In skillet, heat 1 teaspoon oil.
- Cook shrimp 6 minutes or until opaque, turning once.
- Divide arugula among 4 plates; top with shrimp.
- In skillet, heat remaining oil on medium-high.
- Add artichokes; cook 2 minutes or until golden.
- Add lemon juice, 1/4 cup water, and 1/8 teaspoon each salt and pepper.
- Cook 4 minutes or until artichokes are hot.
- Remove from heat.
- Stir in half of mint; stir remaining into crumbs.
- Divide artichoke mixture and crumbs among plates.
