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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with long-grain rice tossed with garlic and almonds. Ingredients:
1 tablespoon all-purpose flour |
2 1/4 teaspoons chopped fresh or 3/4 teaspoon dried thyme |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper |
1 pound medium shrimp, peeled and deveined |
1 tablespoon olive oil |
1 1/2 cups chopped onion |
1 1/2 cups chopped red or green bell pepper |
3 garlic cloves, minced |
1/3 cup medium dry sherry |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
2 teaspoons sherry vinegar or white wine vinegar |
Directions:
1. Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and sauté 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; sauté 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.
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