| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Greek |
Fish, Appetizers, Kooknet |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Finely minced parsley |
| 3 |
tb |
Wine vinegar |
| 2 |
lg |
Garlic cloves, minced |
| 6 |
|
Anchovy filets, minced |
| 1/2 |
c |
Olive oil |
| 2 |
sm |
Hot chili peppers |
| 1 |
|
Onion, finely minced |
| 1/2 |
c |
Dry white wine |
| 8 |
|
Ripe tomatoes, peeled, seeded & chopped |
|
|
Salt & freshly ground white pepper |
| 2 |
lb |
Fresh raw shrimp, peeled |
| 1 |
tb |
Small well-drained capers |
| 1 |
c |
Greek black olives, pitted |
| 1 |
ts |
Grated lemon rind |
| 2 |
tb |
Finely minced parsley |
| 2 |
|
Garlic cloves, minced |
INSTRUCTIONS
GARNISH
In a mixing bowl combine the parsley, vinegar, garlic and anchovies and
reserve. In a large heavy skillet, heat the olive oil. Add the chili
peppers and onion and cook until the onion is soft and lightly browned. Add
the wine and bring to a boil. Reduce the liquid by half and add the
tomatoes, salt and pepper. Cook until most of the tomato juice has
evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn
a bright pink. Do not overcook them or they will get tough. Add the capers,
olives and the parsley vinegar, garlic and anchovy mixture and heat
through. Correct the seasoning and pour onto a serving platter. Garnish
with the grated lemon rind and additional parsley and garlic. Notes: This
dish is usually served as an appetizer, but you may use it as a main course
on a bed of saffron rice. From "Seasonal Kitchen, a Celebration of Fresh
Foods" by Perla Meyers. Posted by Terri St.Louis-Woltmon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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