Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Appetizers
Kooknet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Finely minced parsley
3 tb Wine vinegar
2 lg Garlic cloves, minced
6 Anchovy filets, minced
1/2 c Olive oil
2 sm Hot chili peppers
1 Onion, finely minced
1/2 c Dry white wine
8 Ripe tomatoes, peeled,
-seeded & chopped
Salt & freshly ground
-white pepper
2 lb Fresh raw shrimp, peeled
1 tb Small well-drained capers
1 c Greek black olives, pitted
-----GARNISH-----
1 t Grated lemon rind
2 tb Finely minced parsley
2 Garlic cloves, minced
In a mixing bowl combine the parsley, vinegar, garlic
and anchovies and reserve. In a large heavy skillet,
heat the olive oil. Add the chili peppers and onion
and cook until the onion is soft and lightly browned.
Add the wine and bring to a boil. Reduce the liquid by
half and add the tomatoes, salt and pepper. Cook until
most of the tomato juice has evaporated. Add the
shrimp and cook for 5 to 7 minutes or until they turn
a bright pink. Do not overcook them or they will get
tough. Add the capers, olives and the parsley vinegar,
garlic and anchovy mixture and heat through. Correct
the seasoning and pour onto a serving platter. Garnish
with the grated lemon rind and additional parsley and
garlic. Notes: This dish is usually served as an
appetizer, but you may use it as a main course on a
bed of saffron rice. From "Seasonal Kitchen, a
Celebration of Fresh Foods" by Perla Meyers. Posted by
Terri St.Louis-Woltmon.
