Shelly's Recipe

SHRIMP AND VEGETABLES IN WHITE WINE

Category: Fish and Seafood

2 tbsp butter
2 tbsp reserved olive from marinated sun-dried tomatoes
1 red or yellow bell pepper, julienned
2 carrots, julienned
4 scallions, including green tops, diced
1 (14 oz) can artichoke hearts packed in water, drained and sliced
1 1/4 cups frozen peas
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup slivered sun-dried tomatoes, marinated in oil
1/2 cup white wine
Salt and pepper, to taste
Hot cooked rice

In a large skillet, heat 1 tbsp butter and 1 tbsp oil over medium-high heat. Add pepper, carrots and scallions; saute until just limp, about 2 minutes. Stir in artichoke hearts and peas. Remove the vegetable to a bowl and keep warm.

Heat the remaining 1 tbsp oil and 1 tbsp butter in the skillet. Add the shrimp and saute for 1 minute. Add the tomatoes and wine and continue to cook until the shrimp are pink and firm, 4 to 5 minutes. Toss the vegetables with the shrimp in the skillet. Season to taste with salt and pepper. Serve over hot rice, if desired.