member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Shrimp Capri


    Source of Recipe


    Chris in NM

    Recipe Introduction


    "In this zesty recipe, quickly cooked, tender shrimp are coated in a delicious tomato sauce which has been flavored with olives, capers, garlic and hot peppers. Great as an appetizer for 6, or as an entree for 4. From: http://www.italianfoodforever.com/

    I have been asked many times to share recipes for Shrimp Capri, or Chicken Capri, so I have added my version of this tasty dish. You can either use fresh tomato sauce, chopped tomatoes, or even halved cherry tomatoes in the sauce. In order to keep the shrimps tender, just be careful not to overcook them. The hot red pepper flakes are optional, but they are what gives this recipe it's unique flavor. Cook the sauce up until it is just thick enough to coat the shrimp. You don't want the shrimp swimming in sauce."

    List of Ingredients




    Shrimp Capri

    1 Pound Of Large Shrimp
    2 Cloves Of Garlic, Minced
    3 Tablespoons Olive Oil
    Salt & Black Pepper
    Dash Of Red Pepper Flakes (Optional)
    1/2 Cup White Wine
    2 Cups Chopped Tomatoes, Or Fresh Tomato Sauce
    12 Black Olives, Pitted And Coarsely Chopped
    2 Tablespoons Capers
    1/4 Cup Fresh Parsley, Chopped
    2 Tablespoons Butter


    Recipe



    Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove the shrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly.

    *What I did – I used 1 can, drained of sliced black olives and 1 can Contadina crushed tomatoes with Marinara sauce. We don’t have capers nor fresh parsley, so I omitted them. I did use 3 Tbl. dried chives in place of the parsley and capers. I served linguini and peas with this. It is very good! You could use chicken breasts in place of the shrimp if you wish.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â