Contributed by: Rossana and Claudio Tarantini
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp hot chili flakes
- 1 - 19 oz can diced tomato
- 2 tsp chili paste
- 1 tbsp fresh chopped basil
- 1 tbsp fresh parsley chopped
- 3 lbs fresh jumbo shrimp, peeled and deveined
- salt and pepper to taste
In a deep sauté pan or wok, heat olive oil until smoky. Add garlic and diced tomato. Simmer for 5 minutes.
Add chili flakes and simmer 5 minutes more.
Add herbs, chili paste and shrimp and cook over medium heat until shrimp are just done. About 7 - 8 minutes.
Add salt and pepper to taste.
Can be served hot or at room temperature.
- Yields: approximately 60 shrimp
- Preparation Time: 20 minutes
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