Tomato Shrimp Saute
|Olive oil||2 Tablespoon|
|Diced green bell peppers||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Roasted red pepper||1⁄2 Cup (8 tbs), drained and sliced|
|Red pepper flakes||1⁄8 Teaspoon|
|Medium shrimp||1 Pound, shelled and deveined|
|Dried thyme||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Plum tomatoes||4 Small, sliced|
|Pitted black olives||1⁄4 Cup (4 tbs), sliced|
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the green bell peppers and the garlic, and saute until the garlic is golden, about 4 minutes. Add the roasted red pepper and the red pepper flakes, and cook 1 minute.
2. Add the remaining tablespoon of oil, the shrimp, thyme, pepper and salt. Cook the shrimp mixture, stirring occasionally, until the shrimp turn pink and are barely cooked, 5 to 6 minutes.
3. Gently stir in the tomatoes and olives, and cook until the shrimp are opaque throughout and the tomatoes are heated through, about 2 minutes.