Shrimp St. Tropez
Another great recipe to cook shrimp. Followed the recipe precisely, and no complain at all. I think I can use this recipe to cook fish as well. Definitely a keeper!
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 24 | large |
shrimp
cleaned, deveined |
|
| 2 | medium |
sweet red bell peppers
cored, seeded, sliced into rings |
|
| 2 | medium |
green bell peppers
cored, seeded, sliced into rings |
|
| 10 | medium |
mushrooms
halved |
|
| 6 | ounces |
spinach
rinsed, drained well, chopped |
|
| 2 | tablespoons |
shallots
fresh, chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| 1 | teaspoon |
oregano
fresh, chopped |
|
| 1 | teaspoon |
thyme
fresh, chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 3 | tablespoons |
liqueur
anise flavor |
|
| ¼ | cup |
white wine
fruity |
*
|
| 1 | x |
angel hair pasta
or basmati rice, or potatoes, boiled, quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 24 | large |
shrimp
cleaned, deveined |
|
| 2 | medium |
sweet red bell peppers
cored, seeded, sliced into rings |
|
| 2 | medium |
green bell peppers
cored, seeded, sliced into rings |
|
| 1E+1 | medium |
mushrooms
halved |
|
| 173.4 | ml/g |
spinach
rinsed, drained well, chopped |
|
| 3E+1 | ml |
shallots
fresh, chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 5 | ml |
oregano
fresh, chopped |
|
| 5 | ml |
thyme
fresh, chopped |
*
|
| 1 | x |
salt
to taste |
*
|
| 45 | ml |
liqueur
anise flavor |
|
| 59 | ml |
white wine
fruity |
*
|
| 1 | x |
angel hair pasta
or basmati rice, or potatoes, boiled, quartered |
*
|
Directions
Heat olive oil in a large skillet.
Add shrimp, peppers, mushrooms, spinach, shallots and herbs.
Season with salt and pepper.
Saute, stirring, over high heat for 2 minutes.
Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes.
Add liqueur.
Raise heat to medium-high, stand back and ignite with long match to flambe.
When the flame dies out, stir in wine and simmer for 3 minutes.
Arrange shrimp, vegetables and sauce on plates around pasta, rice or potatoes.
