Tomato Shrimp Saute Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Green bell peppers | 1 1/2 Cup (16 tbs), diced | |
| Garlic | 2 Clove (5gm), minced | |
| Roasted red pepper | 1/2 Cup (16 tbs), sliced | |
| Red pepper flakes | 1/8 Teaspoon | |
| 1 pound medium shrimp, shelled and deveined | ||
| Dried thyme | 1 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Plum tomatoes | 4 Small, sliced | |
| Pitted black olives | 1/4 Cup (16 tbs), sliced | |
Directions
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the green bell peppers and the garlic, and saute until the garlic is golden, about 4 minutes. Add the roasted red pepper and the red pepper flakes, and cook 1 minute.
2. Add the remaining tablespoon of oil, the shrimp, thyme, pepper and salt. Cook the shrimp mixture, stirring occasionally, until the shrimp turn pink and are barely cooked, 5 to 6 minutes.
3. Gently stir in the tomatoes and olives, and cook until the shrimp are opaque throughout and the tomatoes are heated through, about 2 minutes.
2. Add the remaining tablespoon of oil, the shrimp, thyme, pepper and salt. Cook the shrimp mixture, stirring occasionally, until the shrimp turn pink and are barely cooked, 5 to 6 minutes.
3. Gently stir in the tomatoes and olives, and cook until the shrimp are opaque throughout and the tomatoes are heated through, about 2 minutes.
Chef
