Spicy Shrimp And Caponata In Broth

Recipe Ingredients

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

Recipe Instructions

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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