| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Medium shrimp; (thawed if frozen) |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
cn |
Tomatoes; with juice, (2 |
|
|
; cups/16oz) |
|
|
OR 3 fresh tomatoes; peeled and chopped |
| 1/8 |
ts |
Pepper; fresh ground |
|
|
Few dashes cayenne |
| 1 |
ts |
Dried basil |
| 1/4 |
ts |
Salt; (optional) |
| 1/4 |
c |
Fresh parsley; minced |
| 1/2 |
c |
Black olives; halved |
|
|
Grated parmesan cheese; (optional) |
INSTRUCTIONS
Cut the shrimp in half lengthwise.
Heat the oil in a medium skillet, add the onion, garlic, and shrimp, and
sauté.the ingredients, stirring, until the shrimp turn pink, about 5
minutes. Remove the shrimp, and set them aside. Add the tomatoes and juice,
black pepper, cayenne, basil, and salt to the skillet. Bring the mixture to
a boil, reduce the heat, and simmer it, uncovered, for 5 minutes. Add the
shrimp and parsley to tomato mixture, and serve the sauce over spaghetti or
other pasta garnished with olives and sprinkled with Parmesan, if desired.
Per serving: 131 Calories (kcal); 6g Total Fat; (43% calories from fat);
12g Protein; 6g Carbohydrate; 86mg Cholesterol; 371mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Recipe by: Jane Brody's Good Food Book
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