| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 2 | Servings | |
INGREDIENTS
| 6 | oz | Shrimp; fresh or frozen, shelled |
| 1/2 | c | Cherry tomatoes; halved |
| 1 | ts | Cooking oil |
| 1 | ts | Minced garlic |
| 1/4 | ts | Oregano; crushed |
| 1/4 | ts | Basil; crushed |
| 2 | ts | Lemon juice; or less |
| Grated Parmesan cheese | ||
| Chopped parsley | ||
| Accompaniments | ||
| 6 | md | Broccoli spears; steamed |
| 2 | Servings whole-wheat bread | |
| 1 | c | Berries |
INSTRUCTIONS
From: PatH <phannema@wizard.ucr.edu> Date: Tue, 2 Jul 1996 09:41:45 -0700 (PDT) Recipe By: BHG, Spring 1990 p12 THAW shrimp if frozen (1 minute in bowl of cold water). Rinse shrimp (devein) and towel dry. HALVE the cherry tomatoes and put aside. CHOP the parsley. Begin STEAMing the vegetable. In a large skillet or wok, heat oil to medium-high. Add shrimp, garlic, oregano and basil and stir fry... until fresh shrimp is no longer pink (about 3 minutes); or until thawed cooked is heated through (about 1-1/2 minutes). Add the cherry tomatoes and lemon juice to taste, and cook, stirring, about 30 seconds or till tomtoes are heated through. Toss with parmesan and parsley. Serve immediately on same plate as green vegetable. MC-Recipe Digest V1 #137 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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