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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Dressed up with two types of parsley and other herbs, this rich and elegant shrimp entree makes a special weeknight meal. The recipe comes from Iola Egle of Bella Vista, Arkansas. Ingredients:
2 pounds uncooked medium shrimp, peeled and deveined |
2 tablespoons olive oil |
3 garlic cloves, minced |
1-1/2 cups chopped fresh tomatoes |
1 tablespoon minced chives |
1 tablespoon minced fresh flat-leaf parsley |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
1 teaspoon dried chervil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons butter, cubed |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted. Yield: 4 servings.
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