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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from the August/September 2004 edition of Cooking Pleasures Magazine. Ingredients:
2 tablespoons olive oil, divided |
2 teaspoons minced garlic, divided |
1 lb shelled deveined, uncooked medium shrimp |
1 medium onion, coarsley chopped |
1/2 red bell pepper, coarsley chopped |
1/2 green bell pepper, coarsely chopped |
2 medium tomatoes, coarsely chopped |
1/2 medium cucumber, peeled, coarsely chopped |
1 tablespoon sherry wine vinegar |
1/4 teaspoon saffron thread, crushed, if desired |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat half the oil in a large skillet over medium-high heat until hot. Add half of the garlic; cook 30 to 60 seconds or until fragrant. Add shrimp, cook 2 to 4 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from pan and keep warm.
2. Heat remaining oil in the same skillet over medium-high heat until hot. Add onion, red bell pepper and green bell pepper; cook two to three minutes or until onion just begins to soften. Add remaining garlic; cook 30 to 60 seconds or until fragrant. Stir in tomatoes, cucumber, vinegar, saffron, salt and cayenne pepper; cook 2 minutes or until heated through and tomatoes begin to release juices. Stir in shrimp; cook 1 minute or until heated through. Stir in cilantro.
3. Serve over pasta or rice.
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