Shrimp recipes

Portuguese Shrimp

Course : Shrimp
Source: Victoria Wise and Susanna Hoffman
Serves: 4

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Ingredients:

6 cloves garlic -- coarsely chopped

3 medium tomatoes - -- (abt 3/4 lb), coarsely chopped

1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)

3/4 teaspoon salt

1 tablespoon Dijon mustard

2 tablespoons olive oil

1/2 cup dry white vermouth (or 1/2 cup dry white wine)

1 3/4 pounds large or jumbo shrimp -- deveined, shells on

=== gremolata ===

2 medium lemons -- zest of

1/4 cup fresh parsley leaves

3 cloves garlic

Preparation / Directions:

Mix together the garlic, tomatoes, thyme, salt, mustard, oil and vermouth in a dish large enough to hold the shrimp in 1 heaping layer. Microwave, uncovered, on High for 10 minutes, or until the tomatoes soften. Add the shrimp, toss to mix, and microwave, uncovered, on High for 4 minutes. Stir and continue to microwave, uncovered, on High for 2 minutes more, or until the shrimp turn pink and firm. Finely chop the zest, parsley, and garlic with a chef's knife or in a food processor. Sprinkle the Gremolata over the top of the shrimp and serve right away

Portuguese Shrimp

Ingredients:

Preparation / Directions:

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