Shrimp provencal

Yield: 2 servings

Measure Ingredient
3 tablespoons Olive oil
¾ pounds Shrimp - (abt 12); peeled, deveined,
\N \N Rinsed and patted dry
1 tablespoon Minced garlic
½ pint Red and yellow cherry tomatoes; halved
2 tablespoons Basil chiffonade
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

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@...


Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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