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Author Notes: I love seafood - and especially enjoy a little bit of tanginess, some creaminess and spice! This recipe was a creation for a Sunday evening when I wanted something tasty and comforting, yet still fresh. Add more red pepper flakes depending on your preference. —aussiefoodie
- 3 garlic cloves
- 1 red onion, sliced
- 3 tablespoons dill butter
- 1 cup cherry tomatoes
- 1/8 cup brandy
- 1 cup white wine
- 3/4 cup tomato sauce
- 2 lemons, juiced
- 1 pound shrimp, peeled and deveined
- 2 tablespoons chopped parsley
- 1/2 cup cream
- 1/2 teaspoon red pepper flakes
- Saute the sliced onions, finely diced garlic and dill butter in a large fry pan over a medium heat for about 10 minutes or until the onions are translucent. When the onions are almost translucent, add the red pepper flakes and cherry tomatoes and cook for 5 minutes.
- Turn up the heat to medium hot and add the brandy and then the wine and scrape the bottom of the pan.
- Add the tomato sauce and simmer uncovered for 5 minutes, or until reduced to a moderate thickness. Reduce the heat to medium and add the shrimp and simmer for approximately 5 minutes, turning once, or until the shrimp are pink/white and no longer translucent.
- Add the lemon juice, and stir through the cream and simmer on a low heat for approximately 3 minutes or until heated through and thickened slightly.
- Turn off the heat and stir through the chopped parsley. Serve with rice and sauteed green vegetables.
- This recipe was entered in the contest for Your Best Shellfish
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