• Cooking Time:
  • Servings: 4 - 6
  • Preparation Time:



  • 2 lbs large shrimp, peeled, deveined, tails on
  • 1/2 lb unsalted butter
  • 1 head garlic, whole head, peeled, crushed, and chopped fine
  • 1 cup green onions, bulbs and stems chopped coarse
  • 2 large red bell peppers, roasted, skin seeds and pith removed and
  • cut into thin strips
  • 2 cups plum tomatoes, fresh ripe peeled and cut up with their juice
  • 1 cup parsley, flat leafed, Italian, with stems (chopped fine)
  • 1 tablespoon oregano leaves, fresh and chopped fine
  • 1 tablespoon fresh basil leaves, chopped fine
  • 1/2 cup kalamata olives, pitted, crushed and chopped coarse
  • 1/4 cup capers
  • 2-3 lemons, cut into wedges
  • 1/2 lemon, juice of
  • 1/2 cup dry white wine


  • In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.
  • Saute the garlic; when golden in colour, remove from heat and set aside for later use.
  • Add onions, saute until just softened; remove from heat and set aside for later use.
  • Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil.
  • Add onion and garlic which you had set aside.
  • Add roasted Red Bell Peppers.
  • Turn down heat and allow liquid to reduce.
  • Add Fresh Herbs (parsley, oregano, basil).
  • Add Shrimp and steam until pink.
  • Add capers and olives; allowing them to warm through.
  • Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.

Categories: Main Dish  Mediterranean  Shellfish 
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