In a large saucepan, saute the chopped garlic in the olive oil until golden. Add green onion and jalapeno peppers; saute about 3 minutes.
Mix in the chopped tomatoes and salt and pepper. Bring to a boil and stir in the parsley. Reduce heat.
In a medium saute pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce.
To serve, crumble the feta cheese over the shrimp.
Stuffed Shrimp with Scampi Sauce:
Preheat oven
Place the Thai curry paste in a saucepan and cook, stirring continuously, 3 mins. Add 1 1/2 cups boiling water, the lemongrass and lime leaves. Bring to a boil, reduce heat and simmer, uncovered, 20 mins until thickened. Add the coconut milk, season and simmer 2 mins. Add the shrimp and tomatoes. Bring back to a boil, then reduce heat and simmer 3 mins until the shrimp are cooked through. Sprinkle with cilantro and serve with rice.
bout 1 cup for recipe):
lightly blacken tomatoes and serranos in
Thread four shrimp onto each skewer. Refrigerate until
o package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. Heat
aute mushrooms, onion, sun-dried tomatoes and red pepper until soft
xt, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking
ery important!) Place shrimp into a bowl with brine, add whatever extra
Spray a 9\"x13\" casserole with non-stick cooking spray.
he shrimp, with a very sharp paring knife, split each shrimp down
ust smoking. Meanwhile, pat the shrimp dry with paper towels and season
cook 2 minutes. Add the tomatoes, and wine. Bring to a
Shrimp:
Heat 3\" of oil
side.
Toss together the shrimp, lemon zest and juice, olive
etting.
When hot, place tomatoes onions (cut side down) and
In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
Season shrimp with salt and pepper.
Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
Season with salt.
Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.
medium sized saucepan filled with enough water to cover
he shrimp, place sesame oil in medium saucepan and top up with
Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by