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Succulent Shrimp and Artichoke Hearts
Succulent Shrimp and Artichoke Hearts

Category: Main Dish | Serves: 10

(140 ratings)

Nutrition Information:
Calories: 151
Protein: 23 g
Carbs: 14 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 288 mg
Fiber: 5 g

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Fill up on lean protein and veggies with this sensational and flavorful recipe. Use this as a healthy first course or appetizer or serve over brown rice.
Ingredients:
1 cup low sodium chicken or vegetable broth
½ cup red wine vinegar
1/3 cup dry white wine
1 tablespoon fresh chopped parsley
1 teaspoon sugar
½ teaspoon paprika
¼ teaspoon coarsely ground black pepper
2 cloves garlic, minced
2 pounds medium shrimp, cooked, de-veined and peeled
2 14-ounce cans artichoke hearts packed in water, drained and halved
1 8-ounce can sliced water chestnuts, drained
1 small red onion, thinly sliced into rings
1 cup cherry tomatoes, halved
Directions:
1 Combine broth, vinegar, wine, parsley, sugar, paprika, black pepper and garlic; mix well.
2 Combine the shrimp, artichokes, onions, water chestnuts and tomato in a 4 quart dish or container.
3 Add broth mixture, cover tightly and shake to coat the shrimp mixture with the marinade.
4 Refrigerate overnight, stirring occasionally. Serve as an appetizer or warm until heated through and serve as part of a main meal.
5 ENJOY!

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