* Exported from MasterCook * Shrimp All'Arrabbiata Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Amount Measure Ingredient -- Preparation Method
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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 waterIn 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) - - - - - - - - - - - - - - - - - - - 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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