H
Harvey Balboner
Guest
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2 lbs. fresh unpeeled jumbo shrimp
2 tbsp. olive oil
1 tbsp. minced garlic
1 ½ can of tomato puree
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 med. chopped white onion
1/3 cup white wine (chardonnay)
1 tbs. tobasco sauce
1 tsp. brown mustard seeds
Peel, rinse and de-vein jumbo shrimp. Set aside in a large bowl. Heat a large deep skillet or wok on high with olive oil. Pour mixture of minced garlic, chopped green & red bell peppers, onions, spices and tobasco sauce. Cook on high for 5-6 minutes or until brown. Toss the shrimp in the skillet until lightly browned. Pour white wine. Lower heat. Cover and simmer for about 20 minutes. Serve with steamed asparagus and steamed white rice.
2 lbs. fresh unpeeled jumbo shrimp
2 tbsp. olive oil
1 tbsp. minced garlic
1 ½ can of tomato puree
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 med. chopped white onion
1/3 cup white wine (chardonnay)
1 tbs. tobasco sauce
1 tsp. brown mustard seeds
Peel, rinse and de-vein jumbo shrimp. Set aside in a large bowl. Heat a large deep skillet or wok on high with olive oil. Pour mixture of minced garlic, chopped green & red bell peppers, onions, spices and tobasco sauce. Cook on high for 5-6 minutes or until brown. Toss the shrimp in the skillet until lightly browned. Pour white wine. Lower heat. Cover and simmer for about 20 minutes. Serve with steamed asparagus and steamed white rice.
