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SPICY SHRIMP

Recipe for 3/7/2008

By Cindy McNicholl

Recipes from Cynthia O'Connor O'Hara

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3 tablespoons olive oil
2 garlic cloves, finely chopped
1 pound medium fresh shrimp, peeled and deveined
1 teaspoon dried parsley, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
2 medium plum (Roma) tomatoes, seeded and coarsely chopped
1/3 cup pitted green olives
1/3 cup pitted black olives
4 hot cherry peppers, seeded and coarsely chopped
4 pepperoncini peppers, seeded and coarsely chopped
1/3 cup Italian seasoned bread crumbs
Salt and pepper to taste

In a 12-inch skillet, combine oil and garlic. Cook over medium-high heat until garlic just begins to soften, 1 to 2 minutes, stirring frequently. Add shrimp, parsley, basil and oregano. Cook 2 minutes. Add tomatoes, green olives, black olives, hot cherry peppers and pepperoncini peppers. Cook just until shrimp turn pink, about 2 minutes, stirring frequently. Remove from heat. Add bread crumbs; toss to coat. Season with salt and pepper. Makes 4 servings.
 
Copyright © 2008 by Cynthia O’Connor O’Hara

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