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Saute Of Shrimp L Antiboise

21st.Century.Chef's picture
Ingredients
  Italian plum tomatoes 10 , peeled, quartered and seeded
  Salt To Taste
  Olive oil 5 Tablespoon (Full Bodied Type)
  Zucchini 1 Medium, finely cubed
  Freshly ground pepper To Taste
  Red bell pepper 1 , roasted, peeled, cored and finely sliced
  Dried hot chili pepper 1 Small, crumbled
  Uncooked shrimp 1 Pound, peeled and deveined (Fresh)
  Garlic cloves 2 Large, finely sliced
  Fresh thyme sprig 1 Large
  Finely minced parsley 3 Tablespoon (Fresh)
  Garlic 2 Clove (10 gm), finely minced
  Minced fresh thyme 2 Tablespoon
  Lemon wedges 4 (For Garnish)
  French bread 1
Directions

Place tomatoes in colander, sprinkle with salt and let drain in sink 30 to 60 minutes.
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
Add zucchini, season with salt and pepper to taste and saute until zucchini is nicely browned.
Add red pepper and continue cooking, stirring gently, for 1 minute.
Remove from heat and set aside.
Heat remaining oil with chili pepper in heavy large skillet over high heat.
When pepper has darkened, remove and discard.
Add shrimp, sliced garlic and thyme sprig and saute, shaking pan constantly until shrimp turn bright pink.
Season with salt and pepper.
Discard garlic if it has burned.
Add tomatoes and cook until excess liquid has evaporated, 2 to 3 minutes.
Add zucchini mixture, parsley minced garlic and thyme.
Taste and adjust seasoning.
Remove from heat and garnish with lemon wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Shrimp
Interest: 
Healthy

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