Yield: 6 servings
|1½ pounds||Shrimp, large|
|¼ teaspoon||Red pepper flakes, hot|
|2 tablespoons||Olive oil|
|2 tablespoons||Ginger, chopped|
|1 teaspoon||Garlic, chopped|
|\N \N||Black pepper, ground|
|1½ cup||Tomatoes, diced|
|1 cup||Scallions, chopped|
1. Peel and devein the shrimp.
2. Heat 1 tablespoon of the oil in a frying pan and add the garlic.
Cook breifly. Add the tomatoes, hot pepper flakes and 1 tablespoon of the ginge Cook, reducing the liquid, for 5 minutes. Set aside and keep warm. 3. Heat the remaining tablespoon of oil in a nonstick frying pan and add t shrimp and ground pepper. Saute over high heat for 1 minute on each side. 4. Add the remaining ginger and the scallions. Blend well, cooking for 1 minute. Place the shrimp over the tomato mixture and serve.