Shrimp With Peppers Fennel And Tomatoes
|Shrimp||1 Pound, thawed (Fresh / Frozen)|
|Extra virgin olive oil||1 Teaspoon|
|Yellow pepper||1 , diced|
|Plum tomatoes||3 , diced|
|Fennel bulb||1 , diced|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Lemon juice||2 Tablespoon|
|Chopped fresh marjoram||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Hot pepper sauce||1 Dash|
|Chopped fresh basil||3 Tablespoon|
In a large no-stick frying pan over medium heat, saute the shrimp in the oil for 1 minute.
Add the peppers, tomatoes, fennel, onions and garlic; saute for 1 minute, or until the vegetables begin to soften.
Add the lemon juice, marjoram, lemon rind and hot-pepper sauce.
Cover and continue cooking for 2 to 3 minutes, or until the shrimp turn pink.
Sprinkle with the basil.