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Shrimp and Tomato in Shells
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Chef Reese


  • 2 tbsp (30 ml) olive oil
  • 1-1/2 pounds large shrimp, peeled and deveined
  • 2 cloves garlic minced
  • 28 oz (784 grm). canned tomatoes drained and chopped
  • 1 tbsp (15 ml) chopped parsley
  • 1/4 tsp (1 ml) fennel seed
  • 1/2 tsp (2 ml) lemon juice
  • salt and pepper to taste
  • pinch of sugar
  • Heat oil in a large frying pan. Add shrimp and garlic, season and cook 3 to 4 minutes over high heat, stirring occasionally.
  • Remove shrimp from pan set aside.
  • Add tomatoes and parsley to pan, season with salt and pepper and fennel seed, cook 4 to 5 minutes over high heat, stirriing occasionally.
  • Stir in lemon juice and sugar and replace shrimp in the pan.
  • Spoon into scallop shells and serve, or serve without shells.

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