| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Taste2 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Large shrimp -; (16 to 20) |
| 1 |
tb |
Finely-minced garlic |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 4 |
c |
Marinara Sauce; see * Note |
| 2 |
tb |
Chicken stock |
|
|
Crushed red pepper; (optional) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Finely-chopped parsley; for garnish |
INSTRUCTIONS
* Note: See the "Marinara Sauce" recipe which is included in this
collection.
Peel, devein and butterfly shrimp. In a bowl, mix shrimp with garlic, 1
tablespoon of the oil and salt. Marinate, refrigerated, 1 hour. Heat 2
tablespoons of the oil in a large saute pan over high heat. Add shrimp,
spreading them so cut surface lies flat. Weight shrimp with a slightly
smaller saute pan or other weight, press and sear 30 seconds, and remove to
a plate. Add Marinara Sauce and chicken stock to pan. Reduce rapidly over
high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan,
toss well and cook until shrimp are warmed through. Season to taste with
crushed red pepper, salt and pepper. Serve immediately, sprinkled with
chopped parsley. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4588 broadcast 04-17-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: David Rosengarten
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