Shrimp & Tomoto In Shells Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 1/2 lbs: Shrimp, peeled and deveined
2 Cloves: garlic, minced
28 ounce: Canned tomatoes, drained
And chopped,
1 tsp: Chopped parsley,
1/4 tsp: Fennel seed,
1/2 tsp: Lemon juice,
Salt and pepper to taste,
Pinch of sugar,
Directions:
1) Heat oil in a large frying pan. Add shrimp and garlic; season and
cook 3-4 minutes over high heat, stirring occasionally.
2) Remove shrimp pan and set aside.
3) Add tomatoes and parsley to pan. Season with salt, pepper, and
fennel seed; cook 4-5 minutes over high heat, stirring occasionally.
4) Stir in lime juice and and sugar and replace shrimp in the pan.
Simmer 1 minute to reheat, then spoon into scallop shells and serve
with vegetables.
Source from luhu.jp
cook 3-4 minutes over high heat, stirring occasionally.
2) Remove shrimp pan and set aside.
3) Add tomatoes and parsley to pan. Season with salt, pepper, and
fennel seed; cook 4-5 minutes over high heat, stirring occasionally.
4) Stir in lime juice and and sugar and replace shrimp in the pan.
Simmer 1 minute to reheat, then spoon into scallop shells and serve
with vegetables.
Source from luhu.jp