Spicy Shrimp With Artichoke

Our leftovers for dinner tonight. A light yet filling meal.

I made shrimp at home for the very first time. A one-skillet dinner, it was easy and delicious, so perhaps we’ll eat it again. I made up the recipe as I cooked it; therefore, I'm posting it below to remember how to make it again:

Spicy Shrimp with Artichoke

Ingredients

16 oz shrimp, frozen (Any size of shrimp works, but small is bite-sized without being too small.)

12 oz artichokes, frozen, quartered

1 tablespoon butter

1/2 of an onion, chopped

1/2 cup celery, chopped (I eyeballed it.)

red bell pepper, about 1/2 cup, chopped

 1/2 cup carrots, sliced

A handful of nuts - I used almonds and walnuts, chopped

My homemade Hoisin Sauce --

4 tablespoons soy sauce 

2 tablespoons peanut butter

A squirt so about a tablespoon of honey

2 tablespoons organic cider vinegar

1 tablespoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

1 teaspoon hot sauce

A sprinkle of cumin

A sprinkle of salt

Directions:

1) I defrosted the frozen shrimp by tossing it into a bowl with water, vinegar, and lemon juice a few hours before cooking it.

2) Into a 12-inch skillet, I melted the butter and tossed in the diced onions, celery, carrot, and bell peppers. I let it cook covered on medium heat for about 8 minutes before tossing in the bag of frozen artichoke quarters to simmer for another 4 - 5 minutes. 

3) Chop and toss in the nuts. Lift the lid and stir occasionally.

4) Add the shrimp to the skillet and cook for another 3 - 4 minutes. If the mixture gets dry, pour in 1/4 cup of water.

5) Next, I used the ingredients of my homemade Hoisin Sauce, tossing them into the pan: 4 tablespoons soy sauce, 2 tablespoons peanut butter, 1 tablespoon honey, 2 tablespoons organic cider vinegar, 1 tablespoon garlic powder, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, and 1 teaspoon hot sauce.

6) I added a dash of salt and cumin near the end, but before the dish finished cooking. Do so to taste.

Hours before cooking my shrimp dish, I separately tenderized 2 cups of dried brown rice in a rice cooker. It takes about 30 minutes but can sit for a while. Brown rice has slightly more fiber than white rice, yet I think people can eat the rice they prefer. I like the chewiness of brown.

We don’t have a Walmart in Manhattan, and I wish we did. Its house brand, Great Value, is excellent and lives up to its name!

On plates, spoon the spicy shrimp with artichoke and sauce over the brown rice. Bon Appétite!🍤🦐

You may also enjoy:

Eaters Beware

Kentucky Oaks Lily Cocktail

The World’s Healthiest Cuisines

The Five Second Rule For Food Is Untrue