This shrimp and artichoke recipe was something I created one night when I wasn't sure what to cook. It was fabulous! I'll be making it again (on purpose) next time.
Put butter and olive oil together in a skillet over medium high heat.
Cook shrimp and garlic together until shrimp becomes opaque and starts to curl.
Cut artichoke hearts in half and add them along with the mushrooms to the pan.
Add cream and sour cream. Salt and pepper to taste. Heat mixture through and shrimp should be cooked completely by now.
Now this next part may sound strange, but I love great food, and wouldn't suggest something that didn't taste great.
I took romaine lettuce and mixed baby greens and spread them on a plate. I used the shrimp to top the greens, and then spooned the creamy mixture left in the pan all over the greens and shrimp! I sprinkled it with a little parmesan cheese, and that's it! It was so easy and very, very good. Another suggestion would be to serve it over steamed cauliflower or broccoli.
Nutritional Info using 1 cup of romaine lettuce as base:
Amount Per Serving
Total Fat 19.1 g
Saturated Fat 6.6 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.2 g
Cholesterol 475.5 mg
Sodium 883.9 mg
Potassium 649.1 mg
Total Carbohydrate 14.4 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 49.9 g