Professor of Physics Dale Syphers calls this dish one of his “favorite fast meals.” It’s bright, speedy, pantry-friendly, and flexible for the type of ingredients you have on hand.
Ingredients:
- White or brown rice
- 1 pound cooked shrimp, peeled and deveined
- 2 tablespoons olive oil
- 6 to 8 small shallots, chopped finely
- 14-ounce can of diced tomatoes or the equivalent amount of fresh
- 12-ounce can of artichoke hearts (not marinated)*
- 2 tablespoons fresh lemon juice
- 2 to 3 tablespoons white wine, preferably sauvignon blanc (optional)
- Salt and freshly ground black pepper
* If you wish, you can use fresh artichokes. After steaming them, remove the leaves and choke and quarter the hearts.
Cook the rice according to package directions to make enough for four servings. While the rice is cooking, thaw the shrimp if frozen. Remove the tails from the cooked shrimp. Cut up the shrimp if they are large or keep them as is, according to your taste.
Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and sauté, stirring occasionally, until translucent. Stir in the diced tomatoes. Drain the artichoke hearts, cut them into quarters, and add them to the skillet, stirring until the mixture is heated through. Add the shrimp and the lemon juice, along with the wine if you are using it, and stir to combine. Season with salt and freshly ground black pepper to taste. Serve over the rice.
Professor of Physics Dale Syphers, who first submitted this recipe as part of a 2007 faculty and staff collection, earned his PhD in experimental solid state physics at Brown University.
This story first appeared in the Winter 2024 issue of º¬Ðß²ÝÑо¿ÊÒ Magazine. Manage your subscription and see other stories from the magazine on the º¬Ðß²ÝÑо¿ÊÒ Magazine website.
