Spicy Shrimp And Caponata In Broth Recipe - Cooking Index
2 tablespoons | 30ml | Olive oil |
1/2 cup | 31g / 1.1oz | Diced sweet onion |
= (such as Vidalia) | ||
1/2 teaspoon | 2.5ml | Minced garlic |
1/2 teaspoon | 2.5ml | Minced jalapeño - seeds optional |
12 teaspoons | 60ml | Shelled uncooked shrimp - tails on (large) |
2 cups | 474ml | Heather's Caponata - (see recipe) |
1/2 cup | 118ml | Low-sodium chicken broth - (to 2/3) |
Chopped cilantro or basil leaves - for optional garnish |
Heat the oil in a skillet over medium-high heat. When hot, add the onion, garlic and jalapeño. Cook, stirring often, until the onion is slightly softened, about 2 minutes. Add the shrimp; stir-fry until half-cooked, about 1 minute.
Stir in the caponata (with juices; do not drain) and 1/2 cup of broth. Cook until hot, about 2 minutes. Add more broth if needed. Taste; adjust the seasoning. Serve immediately, garnished with cilantro or basil, if using.
Serve with warm rustic bread or a side dish of rice or pasta.
This recipe yields 2 main-course servings.
Each serving: 465 calories; 674 mg sodium; 332 mg cholesterol; 24 grams fat; 4 grams saturated fat; 25 grams carbohydrates; 39 grams protein; 5.08 grams fiber.
Source:
The Los Angeles Times, 09-11-2002
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