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. Heat oil and add garlic in a large nonstick skillet on medium heat. Stir ingredients, then add flour, stirring 30 seconds and gradually adding broth and wine. Continue to stir until thick. Toss in shrimp and cook 2 minutes.
  2. Add milk, mustard, and season to taste. Allow ingredients to boil, reduce heat and cook an additional 4-5 minutes. Toss in artichokes and parsley before serving.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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