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Jumbo Shrimp Ragout

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<p><a href="http://www.flickr.com/photos/saucesupreme/5432392827/">Image Credit</a></p>
Ingredients
  Spanish olive oil 3 Tablespoon
  Garlic 3 Clove (15 gm), finely chopped
  Escarole leaves 24 , rinsed well, cut crosswise into 1 inch strips
  Stuffed spanish manzanilla olives 1 Cup (16 tbs), rinsed
  Defatted chicken broth 3⁄4 Cup (12 tbs)
  Coarsely chopped fresh basil leaves 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Jumbo shrimp 18 , peeled and deveined
  Ripe plum tomatoes 8 , seeded and cut into 1 inch pieces
  Thinly sliced scallions 1⁄4 Cup (4 tbs) (For Garnish)
Directions

MAKING
1) In a large heavy pot, saute the garlic in the oil over a low heat for 1 minute, until soft.
2) Stir in the escarole and olives, stir continuously and cook for about 1 minute, until the escarole is tender.
3) Stir in the broth and basil, then cook over a low heat for another 2 minutes. Sprinkle with the salt and pepper to taste.
4) Toss in the shrimp and tomatoes then cook covered for 3 to 4 minutes, stirring once, until the shrimp are thoroughly cooked.
5) In 6 shallow soup or pasta bowls, equally add the shrimp and spoon over the sauce and vegetables.

SERVING
6) Garnish with the scallions and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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