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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.