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Special FareShare Recipes
* Exported from MasterCook *
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 red bell pepper -- diced 2 cloves garlic -- minced 3/4 cup bottled clam juice 1 tomato -- chopped 1/4 cup Calamata or other brine-cured black olives -- pitted 3/4 teaspoon dried oregano 1/2 teaspoon ground ginger 1/2 teaspoon dried rosemary 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 1 pound medium shrimp -- shelled and deveined 3/4 tsp cornstarch mixed with 1 tsp water
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell pepper and garlic and cook, stirring, until well coated, about 1 minute. Add 1/4 cup of the clam juice and cook until the pepper is softened, about 3 minutes.
Stir in the remaining 1/2 cup clam juice, the tomato, olives, oregano, ginger, rosemary, red pepper flakes, and salt and cook for 3 minutes to reduce slightly.
Add the shrimp to the pan and cook until the shrimp are just opaque, about 2 minutes. Bring to a boil, stir in the cornstarch mixture, and cook, stirring, until slightly thickened, about 1 minute.
Divide the shrimp mixture among 4 plates and serve.
Source: "IWON Food Vision"
S(MC Format by Art)
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Per serving: 171 Calories (kcal); 3g Total Fat; (18% calories from fat); 24g Protein; 10g Carbohydrate; 173mg Cholesterol; 469mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : In Italian, arrabbiata means "angry," and appropriately, the shrimp in this dish are bathed in a fiery tomato sauce. The sauce, seasoned with red pepper flakes, oregano, ginger, and rosemary, is brightened with bits of bell pepper and olives. For a colorful side dish, toss together a salad of radicchio, baby spinach, and other tender greens.
Quick Facts: Prep Time: 0 hr 15 min Cooking Time: 0 hr 8 min
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