|Name:||Rosemary Garlic Shrimp||Contributor:||Diana Tracy|
|Description:||Rosemary Garlic Shrimp||Posted:||2001-12-11|
|Key words:||shrimp, tomato||Category:||Main Dishes|
|Ingredients:||1 lb peeled and deveined white shrimp (this was the 30 count; smaller might have gotten overwhelmed by their surroundings)
1-2 Tbsp vigorous olive oil
1 Tbsp chopped fresh rosemary (mine is still hanging in there in the garden, so I gotta use it)
4-5 cloves diced garlic
1 15-oz can plum tomatoes, chopped & drained (not agressively)
1 green onion, thinly sliced
salt to taste
|Preparation:||Heat the olive oil up good and hot, and add the rosemary and garlic. Heat till fragrant (not brown), and toss in the shrimp. Toss them about until they've curled up and pinked up on the outside but aren't quite done through. Add the tomatoes and fling about some more until things are heated through, and the shrimps have gone white all through. If there's lots of juice, remove the big bits, and reduce it, then add it to the shrimp concoction.|
|Notes:||Hmmm, must be something about rosemary going around......I almost posted this last week, and then got distracted.
Found some big fat hawaiian white shrimp at Natures, and then had to figure out what to do with 'em with what was on hand. (Waay tough job)
Served it with sauted winter greens from the garden (swiss chard, this time) with a wee splash of balsamic vinegar and noodles with olive oil and grated romano. And a coupla sliced apples.
The sweetness of the shrimp against the pungency of the garlic and rosemary was just wonderful. And this works way better with white shrimp, than tiger shrimp as they are sweeter to start out with.