Ingredients
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2 lbs large shrimp, peeled, deveined, tails on
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1/4 lb unsalted butter
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1 head garlic, whole head, peeled, crushed, and chopped fine
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2 cups fresh ripe plum tomatoes, peeled and cut up with their juice
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1 cup flat-leaf Italian parsley, with stems (chopped fine)
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1 tablespoon fresh oregano leaves, chopped fine
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1 tablespoon fresh basil leaf, chopped fine
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1/2 cup kalamata olive, pitted, crushed and chopped coarse
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1/4 cup capers
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1/2 lemon, juice of
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1/2 cup dry white wine
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1 cup green onion, bulbs and stems chopped coarse
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2 large red bell peppers, roasted, skin seeds and pith removed and cut into thin strips
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2 -3 lemons, cut into wedges
Instructions
- In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.
- Saute the garlic; when golden in color, remove from heat and set aside for later use.
- Add onions, saute until just softened; remove from heat and set aside for later use.
- Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil.
- Add onion and garlic which you had set aside.
- Add roasted red bell peppers.
- Turn down heat and allow liquid to reduce.
- Add fresh herbs (parsley, oregano, basil).
- Add shrimp and steam until pink.
- Add capers and olives; allowing them to warm through.
- Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.
- Serves 4 - 6 comfortably; cook time - approximately 45 minutes, including peeling and chopping.