Shrimp And Tomato In Shells
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Main, Pasta, Shrimp | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 1/2 | lb | Shrimp, peeled and deveined |
| 2 | Cloves garlic, minced | |
| 28 | oz | Canned tomatoes, drained |
| And chopped | ||
| 1 | t | Chopped parsley |
| 1/4 | t | Fennel seed |
| 1/2 | t | Lemon juice |
| Salt and pepper to taste | ||
| Pinch of sugar |
INSTRUCTIONS
Heat oil in a large frying pan. Add shrimp and garlic; season and cook 3-4 minutes over high heat, stirring occasionally. Remove shrimp pan and set aside. Add tomatoes and parsley to pan. Season with salt, pepper, and fennel seed; cook 4-5 minutes over high heat, stirring occasionally. 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. Submitted By COOK4U@VIVANET.COM On TUE, 5 SEP 1995 232500 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 214.3mg
Sodium: 1247.2mg
Potassium: 575.9mg
Carbohydrates: 10.6g
Fiber: 2.1g
Sugar: 5.3g
Protein: 24.8g