Recipe by MarraMamba
Guiliano Hazan's lovely shrimp recipe
Top Review by kiwidutch
I REALLY meant to leave a "no star" review for this recipe but can't find a way to do so....so please totally disregard the 3 stars because it was the best I could do in the meantime. This "should" have been excellent, we adored the ingredients, we looked forward to this meal a LOT, and it looked wonderful too. I have no clue what went wrong, I followed the recipe with just two minor changes: 2 cloves of garlic instead of one and omitted the capers becuase we ransacked the pantry and still couldn't find the new jar. DH bought home King Prawns and somehow they were not up to their usual brilliance.. I think that I should have used big shrimp instead. The King Prawns were not overcooked (the price they are, we are always careful !) but came out a bit strange in texture.. like half undercooked and half too far gone... I didn't persevere with this at all and DH finished mine. The flavours that I expected from the fresh oregano and garlic were also somewhat absent... but how much of the problem we had is due to using king prawns instead of large shrimp is hard to judge and for that reason, always wanting to give a recipe the benefit of the doubt, I wanted to leave a no star rating and just leave comments to explain why. Nyteglori found this to be an outstanding recipe so my advice to everyone is: Make This please! but just maybe not with King prawns .... Thanks!!!
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium garlic clove
- 3 tablespoons extra virgin olive oil
- 1 lb ripe tomatoes
- 2 lbs large shrimp
- 1 sprig fresh oregano
- 1 tablespoon capers
Directions See How It's Made
- Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2” strips.
- Peel and thinly slice the garlic. Put it with the olive oil in a 12” skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
- While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
- While the tomatoes are cooking, peel and devein the shrimp.
- Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.