Source:

Chef Reese

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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