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Saute of Shrimp L Antiboise Recipe
|Italian plum tomatoes||10 , peeled, quartered and seeded|
|Olive oil||5 Tablespoon (Full Bodied Type)|
|Zucchini||1 Medium, finely cubed|
|Freshly ground pepper||To Taste|
|Red bell pepper||1 , roasted, peeled, cored and finely sliced|
|Dried hot chili pepper||1 Small, crumbled|
|Uncooked shrimp||1 Pound, peeled and deveined (Fresh)|
|Garlic cloves||2 Large, finely sliced|
|Fresh thyme sprig||1 Large|
|Finely minced parsley||3 Tablespoon (Fresh)|
|Garlic||2 Clove (10 gm), finely minced|
|Minced fresh thyme||2 Tablespoon|
|Lemon wedges||4 (For Garnish)|
Serving size: Complete recipe
Calories 1657 Calories from Fat 758
% Daily Value*
Total Fat 86 g131.8%
Saturated Fat 12.4 g62.1%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 3890 mg162.1%
Total Carbohydrates 110 g36.8%
Dietary Fiber 24.2 g96.6%
Sugars 39.9 g
Protein 115 g229.3%
Vitamin A 374.9% Vitamin C 705.7%
Calcium 127.9% Iron 130%
*Based on a 2000 Calorie diet
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
Add zucchini, season with salt and pepper to taste and saute until zucchini is nicely browned.
Add red pepper and continue cooking, stirring gently, for 1 minute.
Remove from heat and set aside.
Heat remaining oil with chili pepper in heavy large skillet over high heat.
When pepper has darkened, remove and discard.
Add shrimp, sliced garlic and thyme sprig and saute, shaking pan constantly until shrimp turn bright pink.
Season with salt and pepper.
Discard garlic if it has burned.
Add tomatoes and cook until excess liquid has evaporated, 2 to 3 minutes.
Add zucchini mixture, parsley minced garlic and thyme.
Taste and adjust seasoning.
Remove from heat and garnish with lemon wedges.