Shelly's Recipe

SHRIMP CAPRI

Category: Hot

1 lb large shrimp
2 cloves garlic, minced
3 tbsp olive oil
Salt and pepper
Dash red pepper flakes
1/2 cup white wine
2 cups chopped tomatoes or tomato sauce
12 black olives, pitted and coarsely chopped
2 tbsp parsley, chopped
2 tbsp butter

Heat oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt, pepper and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink.

Remove the shrimp from the pan and add the wine. Turn the heat up to medium high and cook until it has almost evaporated. Add tomatoes and cook until the sauce thickens. Return the shrimp to the pan, add the olives and capers and cook for another minute. Taste and adjust seasonings if needed. Add parsley and butter, and mix well. Serve immediately while hot and bubbly. NOTE: To prevent the shrimp from curling during cooking, after shelling and deveining, insert a wooden skewer through the center of each shrimp and cook as desired.