Seasoned Cooking - Dining In - September 1998 Issue

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You are here: Seasoned Cooking » All Issues » September 1998 Issue » This Article » Page 3

September 1998 Issue

Gourmet Dinners ...The Cooperative Way

by Rossana S. Tarantini

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This is the recipe I came up with on the night of the cocktail party. I hadn't decided what to make, I only knew it had to be shrimp and really spicy. This was the result! They make a great main dish too.

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Sicilian Style Shrimp
Contributed by: Rossana and Claudio Tarantini

3 tbsp olive oil
3 cloves garlic minced
1 tsp hot chili flakes
1 - 19 oz can diced tomato
2 tsp chili paste
1 tbsp fresh chopped basil
1 tbsp fresh parsley chopped
3 lbs fresh jumbo shrimp, peeled and deveined
salt and pepper to taste
In a deep sauté pan or wok, heat olive oil until smoky. Add garlic and diced tomato. Simmer for 5 minutes.
Add chili flakes and simmer 5 minutes more.
Add herbs, chili paste and shrimp and cook over medium heat until shrimp are just done. About 7 - 8 minutes.
Add salt and pepper to taste.
Can be served hot or at room temperature.

Yields: approximately 60 shrimp
Preparation Time: 20 minutes

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