Shrimp provencal
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| ¾ | pounds | Shrimp - (abt 12); peeled, deveined, |
| Rinsed and patted dry | ||
| 1 | tablespoon | Minced garlic |
| ½ | pint | Red and yellow cherry tomatoes; halved |
| 2 | tablespoons | Basil chiffonade |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Heat olive oil in a saute pan over medium heat. Add the shrimp and saute until just cooked through. Using a slotted spoon, remove shrimp to a plate.
Add the garlic and tomatoes to the pan and saute until softened. Return shrimp to the pan with basil and cook until just heated through. Serve immediately. This recipe yields 2 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9140 broadcast 06-01-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
12-04-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.