Tuesday, September 11, 2012

How to make Pan-fried Shrimp, Olives, and Tomatoes

The deep tastes of the Mediterranean in this dish highlight the sweet flavor of the shrimp.

Shrimp, or monkfish, scallops, or squid
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, grated or finely chopped
12 large raw shrimp, peeled and tail left intact
splash of dry sherry, or dry white wine
6 tomatoes, skinned, seeded, and chopped
large handful of mixed olives, pitted
salt and freshly ground black pepper
handful of basil and flat-leaf parsley, chopped

Here's how:
  • Heat the oil in a large frying pan over medium heat. Add the onion, and saute for about 5 minutes until soft and translucent. Add the garlic, and cook for a few seconds, then add in the shrimp and cook over high heat, until they are just turning pink.
  • Add the sherry, and continue cooking for 5 minutes, stirring, until the alcohol has evaporated. Add the tomatoes and olives and cook for a further couple of minutes, stirring occasionally, until the tomatoes start to break down. Season well, and stir in the herbs. Serve immediately with fresh crusty bread.

No comments:

Post a Comment

© 2012 My Easy MenuSitemap│A Simple Template│Powered by Blogger