Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1½ pounds | Shrimp, peeled and deveined |
2 \N | Cloves garlic, minced |
28 ounces | Canned tomatoes, drained |
\N \N | And chopped |
1 teaspoon | Chopped parsley |
¼ teaspoon | Fennel seed |
½ teaspoon | Lemon juice |
\N \N | Salt and pepper to taste |
\N \N | Pinch of sugar |
1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook 3-4 minutes over high heat, stirring occasionally.
2) Remove shrimp pan and set aside.
3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel seed; cook 4-5 minutes over high heat, stirring occasionally.
4) Stir in lime juice and and sugar and replace shrimp in the pan.
Simmer 1 minute to reheat, then spoon into scallop shells and serve with vegetables.