Red Chard, Shrimp and Artichoke Stir-fry

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Buy Xanax In Bulk Back to this dish — as I said I had some shrimp and I had just bought some red chard and found some brown rice and quinoa pasta in my pantry along with a can of artichokes and I added some sun-dried tomatoes and a little parmesan and with the wave of the magic wand, I had dinner prepared.

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Red Chard, Shrimp and Artichoke Stir-fry

2016-01-10 08:55:55

The red chard, shrimp and artichokes along with some quinoa/brown rice pasta made for the perfect stir-fry dinner.

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Ingredients

1. 4-5 leaves (with stems) of red chard
2. 2 Tbsp. olive oil
3. 1 c. onion, cut in slivers
4. 1 # shrimp, shelled and de-vined
5. 1/2 can artichokes
6. 1/2 c. sun-dried tomatoes, cut in strips
7. 1 lemon
8. 3 cloves garlic, minced (I used the frozen cubes from Durot)
9. pasta (I used quinoa and brown rice cork screw pasta from Trader Joe's)
10. 1/2 c. grated Parmesan cheese

Instructions

1. Fold the red chard in half and cut the stems out (where it starts to get thick), then slice the stems into 1/2-3/4" pieces. Set aside and keep separate from the leaves. Roll the leaves together in a bundle and cut in 1/2-3/4" strips.
2. Heat the olive oil in a skillet until it starts to shimmer. Add the stem part only of the chard and the onions and saute until the onions start to get translucent then add the garlic. Saute for 1-2 minutes more stirring constantly. Add in the chard leaves, shrimp, sun-dried tomatoes, and artichokes and toss until the shrimp have turned pink. Squeeze one lemon over the dish and stir again.
3. Add in the cooked pasta, mix and sprinkle with parmesan cheese.
4. Enjoy.

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