Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Bob Bogey Shimp




Source of Recipe


Buddy Cookbook


List of Ingredients




- 1 28oz can Whole Italian Style plum tomatoes coarsley chopped.

- 2 large shallots chopped.

- 3 tbls. olive oil

- 2 tbls. butter

- 1 lb. of Jumbo Shrimp butterflied, deveined, leave shells on.



Recipe



On a large skillet that has a cover, heat the butter & oil till the butter stops bubbling. Then add the shallots and saute for about 3 mins. then add the tomatoes and continue to simmer the sauce for 8 minutes. Now add the shrimp tails up. Cover and simmer for about 5 mins till the shrimp turn pink. The pasta to use with this goes great with medium size shells.