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Shrimp in Garlic Sauce with Tomatoes


Serving Size : 4

1 teaspoon olive oil
1/4 cup white wine
2 large red bell pepper, thinly sliced
2 teaspoons garlic, minced
2 teaspoons honey
1 1/2 teaspoons lemon juice
1 large ripe tomato, coarsely chopped
1 pound medium shrimp, peeled and deveined
1/2 teaspoon fresh mint, chopped
1 tablespoon fresh parsley, minced
salt
pepper
4 cups cooked rice, hot

In a large no-stick frying pan, combine oil and wine. Place over medium-high heat until hot. Add red peppers and garlic. Cook, stirring frequently, for 10 minutes, or until peppers soften.

Add honey through parsley. Cook for 3 minutes, or until shrimp turn pink and are heated through. Season with salt and pepper. Serve over rice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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