Savory Shrimp Scampi
Courtesy of Ocean Garden Products
Servings: 6
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 1 1/2 lb. 26/30 Ocean Garden® Mexican Shrimp raw, peeled and deveined
* 1/4 c. olive oil
* 2 small cloves garlic, minced
* 2 small red bell peppers, cut into strips
* 1 c. onion, thinly sliced
* 2 small green peppers, cut in strips
* 1/2 c. tomato sauce
* 1/4 c. fresh parsley, chopped
* capers
* salt and pepper to taste
* 1/4 c. olive oil
* 2 small cloves garlic, minced
* 2 small red bell peppers, cut into strips
* 1 c. onion, thinly sliced
* 2 small green peppers, cut in strips
* 1/2 c. tomato sauce
* 1/4 c. fresh parsley, chopped
* capers
* salt and pepper to taste
What to do:
1. Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 sec. Add shrimp and sauté for about four min. tossing shrimp occasionally. Shrimp are done when they turn pink. Do not over cook. With a slotted spoon, remove shrimp to plate and set aside.
2. Add peppers and onion to skillet. Sauté six to eight min. or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley.
3. Return shrimp to pan. Cover and simmer two to three min. or until heated through. Sprinkle with salt and pepper to taste and add the capers.
4. Plate and serve with warm bread.
* Recipe created by: Chef Tony Hamati of Bravo Bistro in Scottsdale, AZ
For this and more great recipes, please visit www.oceangarden.com
2. Add peppers and onion to skillet. Sauté six to eight min. or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley.
3. Return shrimp to pan. Cover and simmer two to three min. or until heated through. Sprinkle with salt and pepper to taste and add the capers.
4. Plate and serve with warm bread.
* Recipe created by: Chef Tony Hamati of Bravo Bistro in Scottsdale, AZ
For this and more great recipes, please visit www.oceangarden.com