Ali Baba's Abadian Spiced Shrimp
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- 2 pounds large shrimp, peeled
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced or chopped
- 2 tablespoons capers
- 1 cup tomatoes, diced
- 2 tablespoons butter
- 1/4 cup parsley, chopped
- Juice of 2 fresh lemons
- Salt and pepper, to taste
In a large, nonstick skillet, over medium-to-high heat, sauté garlic
with olive oil for 2 minutes. Add the shrimp and sauté for 2 more minutes.
Add remaining ingredients to mixture of shrimp and garlic. Cook until shrimp
is just tender. Remove from heat. Serve over Basmati rice.
(Warning: Shrimp cooks quickly so be careful not to over cook.)
Serves 4.
From Chef and Proprietor Alex Mims of the Ali Baba Restaurant in Hoover, Alabama
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