Shrimp and tomato in shells

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1½ pounds Shrimp, peeled and deveined
2 Cloves garlic, minced
28 ounces Canned tomatoes, drained
And chopped
1 teaspoon Chopped parsley
¼ teaspoon Fennel seed
½ teaspoon Lemon juice
Salt and pepper to taste
Pinch of sugar

Directions

1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook 3-4 minutes over high heat, stirring occasionally.

2) Remove shrimp pan and set aside.

3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel seed; cook 4-5 minutes over high heat, stirring occasionally.

4) Stir in lime juice and and sugar and replace shrimp in the pan.

Simmer 1 minute to reheat, then spoon into scallop shells and serve with vegetables.

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