Recipe Categories
Seafood
Wine Seafood

James's Shrimp Vegetables In White Wine Sauce

2 tbl butter (divided)
2 tbl olive oil from marinated tomatoes (see below, divided)
1 x red or yellow bell pepper, julienned
2 x carrots, julienned
4 x green onions, including green tops, diced
1 x (14-ounce) can artichoke hearts packed in water, drained and sliced
1 1/4 cup fresh or frozen peas
1 1/2 lb 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, if desired

 Method :
In a large, heavy skillet (see note), heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the pepper, carrots and green onions; saute until just limp, about 2 minutes. Stir in the artichoke hearts and peas. Remove the vegetables to bowl and keep warm.
Heat the remaining 1 tablespoon oil and 1 tablespoon 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