Shrimp with Broccoli and Sun-Dried Tomatoes
and artichoke hearts

Name: Shrimp with Broccoli and Sun-Dried Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lbs Shrimp, peeled and deveined; 10 oz Broccoli, chopped; 1 can Artichoke hearts (14 oz / 397 g), drained, rinsed, and chopped; 1 cup Sun-dried tomatoes, drained, rinsed, and chopped (from a jar of sun-dried tomatoes in oil); 4 strips Bacon, chopped; 1 Tbsp Oil (from a jar of sun-dried tomatoes in oil); for serving Red pepper flakes (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Shrimp with Broccoli and Sun-Dried Tomatoes

This quick-cooking meal features shrimp, broccoli, and savory sun-dried tomatoes all combined into a flavorful dish.
Smarts: This is great with some spice, so feel free to add some red pepper flakes at the end or stir hot sauce into the dish as it cooks.

Ingredients

Metric

Servings:

Shrimp with Broccoli and Sun-Dried Tomatoes:

Shrimp, peeled and deveined - 1 1/2 lbs
Broccoli - 10 oz , chopped
Artichoke hearts (14 oz / 397 g) - 1 can , drained, rinsed, and chopped
Sun-dried tomatoes - 1 cup , drained, rinsed, and chopped (from a jar of sun-dried tomatoes in oil)
Bacon - 4 strips , chopped
Oil - 1 Tbsp (from a jar of sun-dried tomatoes in oil)
Red pepper flakes (opt) - for serving

Prep

Shrimp - Defrost shrimp.
Broccoli / Artichoke hearts / Sun-dried tomatoes / Bacon - Prep as directed. Store broccoli and bacon in their own containers. Combine artichoke hearts and sun-dried tomatoes. (Note: See ingredients list and be sure to reserve some oil from the jar of sun-dried tomatoes.) (Can be done up to 5 days ahead)
Pre-cook broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes. (Can be done up to 5 days ahead)

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Make

Heat a large saute pan or wok over medium heat. Add bacon and cook until bacon is dark brown and crisp, 6 to 8 minutes. Transfer bacon to a paper towel-lined plate.
Drain off all but 1 Tbsp / 15 mL of bacon grease (for 4 servings; adjust if customizing). Return pan to heat.
To heated pan and add shrimp. Saute until shrimp is nearly cooked through, 3 to 5 minutes. Season shrimp with some salt and pepper as it cooks.
Stir in broccoli, artichoke hearts, tomatoes, and reserved oil. Saute until shrimp is finished cooking and everything is warmed through.
Divide shrimp saute between serving plates. Top with bacon and some red pepper flakes if you’d like.

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