I love artichokes, they are so delicious and nutritious, you can literally have them cooked anyway and they always compliment your dish. Another one of my favorites is zucchini, growing up I can remember always having zucchini, as here in Italy they are very common and inexpensive. My favorite way is sautéed slightly with some olive oil and then some parmiggiano grated on top.
You already know that Shrimp is a must in my household, and the other night I had artichokes, zucchini, mushrooms and shrimp in the house and I decided that I would concoct something that incorporated all of these ingredients, I was going to leave on a trip and did not want to leave them in the fridge to go to waste. So, here is what I ended up making and it turned out to be a success, you can serve this recipe with pasta if you would like or on it’s own like I did. Enjoy!!
½ lb shrimp*
¼ lb mushrooms
½ lb frozen quartered artichokes
3 tbsp. olive oil and some extra
2 tsp. powdered ginger or fresh grated
½ tsp. ground peppercorns
1 tsp. low sodium soy
Salt to taste
Peel and devein your shrimp. Put in a medium saucepan and cover with water add some salt and boil.
In the meantime clean your mushrooms, and slice in quarters. Slice your zucchini in ¼ inches. Place a big sauté pan over medium flame add 3 tbsp. of olive oil, allow to heat and add your zucchini, sauté for about 5 minutes and add your artichokes along with the ginger, peppercorns, soy and salt. Allow to cook over medium flame for another 5 minutes and add your mushrooms leave lid on and sauté for 5-8 minutes.
In the meantime your shrimp should be cooked so strain.
Once all your veggies are cooked you may start plating; put first our veggies and then add your shrimp on top, finish off with a drizzle of olive oil over your shrimp.
* you can also buy precooked shrimp