Shrimp & Tomoto in Shells
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | pounds |
shrimp
peeled and deveined |
|
| 2 | cloves |
garlic
minced |
|
| 28 | ounces |
tomatoes
canned, drained, and chopped |
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| ¼ | teaspoon |
fennel seeds
|
|
| ½ | teaspoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 680.4 | g |
shrimp
peeled and deveined |
|
| 2 | cloves |
garlic
minced |
|
| 809.2 | ml/g |
tomatoes
canned, drained, and chopped |
|
| 5 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
fennel seeds
|
|
| 2.5 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
sugar
|
*
|
Directions
1) Heat oil in a large frying pan.
Add shrimp and garlic; season and cook 3 to 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 to 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.
