Shrimp and tomoto in shells
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | pounds | Shrimp, peeled and deveined |
| 2 | Cloves garlic, minced | |
| 28 | ounces | Canned tomatoes, drained |
| And chopped | ||
| 1 | teaspoon | Chopped parsley |
| ¼ | teaspoon | Fennel seed |
| ½ | teaspoon | Lemon juice |
| Salt and pepper to taste | ||
| Pinch of sugar | ||
Directions
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.
File