Shrimp and peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | Garlic cloves; minced | |
| 1½ | pounds | Shrimp; peeled and deveined |
| 1 | medium | Onion;coarsely chopped |
| 1 | Red bell Pepper; cut into strips | |
| 1 | Green bell Pepper; cut into strips | |
| 1 | Yellow bell Pepper; cut into strips | |
| 4 | tablespoons | Dry white wine |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Chopped fresh basil; (I use 1/4-1/2 cup) |
| 2 | teaspoons | Thyme |
Directions
Here is one that our family really enjoys. It came from a cookbook called Diet the French Way. I double the recipe (as posted). Each serving has 259 calories according to the book but no other info. was given.
Saute garlic in oil about 10 seconds. Add the shrimp and saute 3 minutes.
Remove the shrimp to a heated plate.
Add the onion and saute 2 minutes. Add the bell peppers and saute 1 minute.
Return the shrimp to the skillet, add the wine, salt, and pepper and saute for 3 minutes longer. Add the basil and thyme and saute for 1 minute.
Cooking times can vary according to your preference, whether you like the vegies crispy or a little limp. Don't overcook the shrimp.
Posted to EAT-LF Digest by Mary <billy@...> on Nov 10, 1998, converted by MM_Buster v2.0l.