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
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Ingredients
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3
garlic cloves
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1
red onion, sliced
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3 tablespoons
dill butter
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1 cup
cherry tomatoes
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1/8 cup
brandy
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1 cup
white wine
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3/4 cup
tomato sauce
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2
lemons, juiced
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1 pound
shrimp, peeled and deveined
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2 tablespoons
chopped parsley
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1/2 cup
cream
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1/2 teaspoon
red pepper flakes
Directions
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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.
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Turn up the heat to medium hot and add the brandy and then the wine and scrape the bottom of the pan.
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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.
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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.
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Turn off the heat and stir through the chopped parsley. Serve with rice and sauteed green vegetables.
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