SHRIMP-FETTI
This dish is delicious, quick, colorful and great for company on short notice. I’ve made it as an appetizer where you scoop spoonfuls into mini bowls or as a dinner over jasmine rice. And this is how I make it.
What you will need:
· 2 lbs of uncooked shrimp (peeled and deveined)
· 1 white onion
· 1 cucumber
· 1 container of cherry or grape tomatoes (halved)
· Spanish green olives (I use Goya)
· Distilled white vinegar
· Extra virgin olive oil
· Adobo to taste
· 1 clove of garlic
· Oregano
Take the shrimp and season with adobo to taste. Heat a pan (very hot) with extra virgin olive oil and throw shrimp in with the mashed garlic clove, tossing frequently. (Careful, because they cook really fast and you do not want to overcook them). Once shrimp are cooked remove from pan and set aside. (leave uncovered or the shrimp will continue to cook – and we don’t want that).
Dice the onion, cucumber and slice the tomatoes and olives in ½. Add to the shrimp. Then add ½ a cup of distilled vinegar and ½ a cup of extra virgin olive oil (adjust to taste). Sprinkle oregano to taste and stir everything together…….and Voila!
I LOVE eating this over really hot Jasmine rice. The flavors just work really well together. I hope you all enjoy this recipe.
Happy Cooking!!!
No comments:
Post a Comment