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| Home>Italian>Sauteing> Garlic Shrimp in Tomato Sauce |
 Method:Sauteing
1. Formula
- 3 tablespoons olive oil
- 2 pounds large shrimp, shelled
- 4 cloves garlic, minced
- 1/4 teaspoon dried red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 medium tomatoes, peeled and chopped
- 1 cup canned crushed tomatoes in thick puree
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons drained capers
- 1/3 cup halved and pitted black olives
2. Nutrition Information
- Calories: 382 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Fat: 15 g
- Protein: 48 g
- Sugars: 2 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- In a large nonstick frying pan, heat the oil over moderate heat. Add the shrimp, garlic, red-pepper flakes, salt, and black pepper and cook, stirring occasionally, until the shrimp are just done, about 5 minutes. Remove the shrimp with a slotted spoon.
- Add the fresh tomatoes, canned tomatoes, rosemary, capers, and olives to the pan. Reduce the heat and simmer, covered, for 15 minutes. Stir in the shrimp and simmer until just heated through, about 1 minute.
4. Remark
Chunky with capers and olives, this quick tomato sauce tastes much like the familiar puttanesca sauce that is usually served on pasta. We use it to coat shrimp sauteed with garlic and hot pepper.
Notes:Variation: Substitute four boneless, skinless chicken breasts for the shrimp. Make the sauce separately by sauteing the garlic for a minute, adding the red-pepper flakes, salt, and black pepper, and then proceeding with Step 2. In a medium frying pan, heat just one tablespoon of oil over moderate heat. Season the chicken breasts with a quarter teaspoon salt and an eighth teaspoon pepper and put them in the pan. Cook the chicken until brown, about five minutes. Turn and cook until almost done, about three minutes longer. Cover the pan, remove from the heat, and let steam five minutes. Top the chicken with the sauce.
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( From:Food ) |
( read Garlic Shrimp in Tomato Sauce ) |
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