In this zesty, quickly cooked, tender shrimp are coated in a delicious
tomato sauce which has been flavored with olives, capers, garlic
and hot peppers. Great as an appetizer for 6, or as an entree for
I have been asked many times to share recipes for Shrimp Capri, or Chicken Capri, so I have added my version of this tasty dish. You can either use fresh tomato sauce, chopped tomatoes, or even halved cherry tomatoes in the sauce. In order to keep the shrimps tender, just be careful not to overcook them. The hot red pepper flakes are optional, but they are what gives this recipe it's unique flavor. Cook the sauce up until it is just thick enough to coat the shrimp. You don't want the shrimp swimming in sauce.
1 pound large shrimp
2 cloves garlic, minced
3 tablespoons olive oil
Salt and black pepper
Dash of red pepper flakes (optional)
1/2 cup white wine
2 cups chopped tomatoes or fresh tomato sauce
12 black olives, pitted and coarsely chopped
2 tablespoons capers
1/4 cup fresh parsley, chopped
2 tablespoons butter
Heat the 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 the 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 the fresh parsley and butter, and mix well. Serve immediately, while hot and bubbly.
* What I did – I used 1 can, drained, of sliced black olives and 1 can Contadina crushed tomatoes with marinara sauce. We don't have capers nor fresh parsley, so I omitted them. I did use 3 tablespoons dried chives in place of the parsley and capers. I served linguini and peas with this. It is very good! You could use chicken breasts in place of the shrimp if you wish.
Posted By: Chris in NM 2004/12/20 06:08
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