Shrimp and Artichoke Dijon

  • Yield: 2 servings


1tablespoon olive oil
1/2teaspoon minced garlic
2teaspoons all-purpose flour
1/4cup fat-free chicken broth
2tablespoons white wine or cooking wine, optional
1/2pound medium-large shrimp, peeled
1-- (5-ounce) can fat-free evaporated milk
1tablespoon Dijon mustard
-- Salt and pepper to taste
1/2cup quartered artichokes
2tablespoons chopped parsley


  1. In large nonstick skillet coated with nonstick cooking spray, heat oil and add garlic, stir quickly. Add flour, stirring 30 seconds and gradually add broth and wine, stirring, over medium heat, until thickened, about 2 minutes. Add shrimp.
  2. Gradually add milk, mustard, and season to taste. Bring to boil, reduce heat and cook shrimp until done, 4 to 5 minutes. Add artichokes and parsley. Serve.
Tip: Serve with yellow rice tossed with green onion stems.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 254
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 171mg
  • Sodium 502mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 9g
  • Protein 26g