Sauteed shrimp with fried garlic and baked tomato

4 servings

Ingredients

Quantity Ingredient
4 Tomatoes (About 1 1/2 Lbs)
Salt And Freshly Ground
Pepper
6 tablespoons Olive Oil
1 pounds Shrimp (30 To 35 Per Lb) --
Peeled and deveined
1 tablespoon Garlic -- finely chopped
1 tablespoon Sherry Vinegar
2 tablespoons Fresh Parsley -- chopped
dash Cayenne

Directions

1. Cut tomatoes in half crosswise and place them, cut side up, in a close-fitting oven-proof dish. Season tomatoes to taste with salt and pepper, and drizzle with 2 Tbs of the olive oil. Bake in a 4450 F oven until heated through but still firm, about 15 mins. 2. About 3 mins before tomatoes are done, pour 1 Tbs olive oil into a wide frying pan and place over high heat. When oil is hot, add the shrimp and stir often until they are pink and firm, 2 to 3 mins. Add salt and pepper to taste. 3. Transfer the baked tomatoes to individual serving dishes. Place the sauteed shrimp on top of the tomatoes, dividing them evenly. Keep warm. 4. In a small pan over high heat, combine the garlic and the remaining 3 Tbs olive oil. Stir often until the garlic turns golden brown, about 1 min. 5. Add vinegar to pan, and stir to dislodge any browned bits, about 30 seconds. Immediately pour mixture over the tomatoes and sauteed shrimp. Sprinkle parsley and cayenne evenly over the shrimp mixture, and serve at once. Makes 4 servings.

Per Serving: 317 cal, 62% (198 cal) from fat; 20 g protein; 22 g fat (3⅒ g sat); 9⅘ g carbo; 153 mg sodium; 140 mg chol.

Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking

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