Garlicky Shrimp and Olives
Ingredients
- 6 oz. fresh or frozen medium shrimp in shells
- 2 Tbs. dry sherry or orange juice
- 1 Tbs. orange juice
- 1/4 C. diced pimiento (one 2-oz. jar)
- 5 pitted ripe olives, halved
- 1 Tbs. snipped parsley
- 2 cloves garlic, minced
- 1 tsp. capers, drained
- 1 tsp. tomato paste Dash coarsely ground black pepper
- Cooked fusilli pasta (optional)
Directions
Thaw shrimp, if frozen. Peel and devein, leaving tails intact. Set aside. In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste, and black pepper. Bring to boiling. Add shrimp. Cook and stir for 2 to 4 minutes or until shrimp turn opaque. Remove from heat. If desired, serve over cooked fusilli pasta. Makes 2 servings.
