| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
American |
Main dish, Jaw, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
|
Cloves garlic, minced |
| 1 |
md |
Onion, chopped |
| 15 |
oz |
Can tomato puree |
| 6 |
oz |
Can tomato paste |
| 2 |
tb |
Red wine |
| 1/2 |
c |
Water |
| 1 |
ts |
Crushed red pepper flakes |
| 2 |
ts |
Drained capers |
| 2 |
tb |
Minced fresh basil leaves |
| 1 1/2 |
lb |
Medium shrimp, peeled and |
|
|
Deveined |
|
|
Cooked rice or pasta |
INSTRUCTIONS
In a heavy skillet, heat olive oil over medium heat. Add the garlic and
onion and saute 5 minutes. Add the tomato puree, tomato paste, red wine and
water. Bring to a boil. Add the crushed red pepper flakes, capers and
basil. Lower the heat and simmer 15 minutes. Add the shrimp and cook over
low heat 7 to 10 minutes, or until the shrimp are pink and cooked through.
Serve over hot cooked pasta or rice.
From The Austin American Statesman typed by jessann :)
Posted to MM-Recipes Digest V3 #349
From: jessann doe <jessann@texas.net>
Date: Sat, 21 Dec 1996 09:56:07 -0600
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