Saute of Shrimp L Antiboise
|Italian plum tomatoes||10 , peeled, quartered and seeded|
|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)|
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.