pat's Recipe

Mediterranean Stewed Shrimp

Category: SOUPS/STEWS

8 to 12 oz of medium-large cooked shrimp. If you use small shrimp you get more bites. I prefer a slightly larger shrimp that I can cut in half while I eat it. I think those shrimp are less likely to get tough.

1/2 cup of minced red onion

1/2 large red bell pepper, diced

5 cloves of garlic sliced thinly

3 tsp of minced, fresh oregano (or 1 tsp of dried)

1 pinch of saffron threads (optional*)

2 cups of organic chicken broth

1/2 cup of canned tomatoes, diced

Directions:

First thing to do is remove the tails from the shrimp. Just hold the main shrimp body and carefully yank off the tail. Set aside.

In a medium saute pan lightly spray with olive oil. Then add red onion and red pepper. Saute lightly til loosened. Then add organic chicken broth, cloves of garlic, oregano and saffron. (The garlic will become milder as it cooks but still lends a nice kick to the sauce)

Cook to reduce slightly. Then add the shrimp and continue to cook until the shrimp are hot.

Serve in soup bowls with breadsticks and a simple side salad.

Serves 2.

*If you do not keep saffron in your cupboard, I would say do not buy it. It does lend a nice Mediterranean accent to the dish but it is expensive and if you do not use it fairly often it is not worth buying for just this dish.