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  Recipe Home » SeaFoods » Shrimp With Tomatoes, Olives & Basil
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  Shrimp With Tomatoes, Olives & Basil
   SeaFoods
   Gazette
   6/14/2009
Ingredients:
1 T olive oil
1 1/2 lbs peeled shrimp
1/2 tsp salt, divided
1 lb tomatoes, chopped into 1/2 inch pieces (about 2 cups chopped)
1/4 cup white wine or canned vegetabel stock
1/3 cup pitted Kalamata and/or green olives, coarsely chopped
1/3 cup parsley, chopped
1/3 cup fresh basil, chopped.
Instructions:
Heat the oil in a large, non-stick skillet set over med-high heat. Add the shrimp in a single layer, & sprinkle with 1/4 tsp of the salt. Cook 2 minutes on each side, or until just cooked through & no longer translucent in the center. Transfer to a plate.

Add the tomato, wine & remaining 1/4 tsp salt to the skillet & cook, stirring occasionally, 4 minutes, until the tomato is softened & the liquid thickens. Stir in the olives & parsley; cook 1 minute & stir in the shrimp & basil. Remove from heat.

I would serve this with rice or pasta.

Serves 4.
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