Ingredients
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1/2 cup sliced mushrooms
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2 tablespoons minced shallots
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1 tablespoon margarine
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1/4 cup dry white wine or 1/4 cup fat-free chicken broth
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1 (15 1/2 ounce) can artichoke hearts, drained,quartered
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1/4 cup chopped chives
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1/4 cup chopped pimiento
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12 -16 ounces peeled and deveined shrimp
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salt and pepper, to taste
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chopped parsley, as garnish
Instructions
- Saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives, and pimiento.
- Stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes.
- Season to taste with salt and pepper.
- Sprinkle with parsley.