Ingredients
1½ pounds – 26/30 Ocean Garden® Mexican Shrimp raw, peeled and deveined
¼ cup - olive oil
2 - small cloves garlic, minced
2 - small red peppers, cut into strips
1 cup – onion, thinly sliced
2 – small green peppers, cut into strips
½ cup - tomato sauce
¼ cup - fresh parsley, chopped Capers
Salt and pepper to taste
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Instructions
Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 seconds. Add shrimp and sauté for about four minutes, tossing shrimp occasionally. Shrimp are done when they turn pink. Do not over cook. With a slotted spoon, remove shrimp to plate and set aside.
Add peppers and onion to skillet. Sauté six to eight minutes or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley.
Return shrimp to pan. Cover and simmer two to three minutes or until heated through. Sprinkle with salt and pepper to taste and add the capers.
Plate and serve with warm bread.
Source:
Chef Toni Hamati
Bravo Bistro
Scottsdale, AZ
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