Greek shrimp & artichoke heart sauté
5 oz, extra-large, peeled, deveined
8 oz, hearts (1 cup), thawed
1 cup(s), halved
1 large clove(s), minced
1 Tbsp, chopped
Reduced-fat feta cheese
2 Tbsp, crumbled
- Heat ½ tsp oil in a medium nonstick skillet over medium-high heat; cook shrimp and artichoke hearts, stirring often, until lightly browned and shrimp are cooked through, 4 minutes. Remove from skillet; set aside.
- Add tomatoes, garlic and water to skillet; cook, mashing tomatoes lightly with wooden spoon, until tomatoes soften, 3 minutes. Add shrimp, artichoke hearts, dill, remaining 1 tsp oil, salt and pepper to skillet; toss to coat. Serve over orzo and sprinkled with feta; squeeze lemon over top (optional).
- Makes 1 serving.