CHEF JODY'S TOMATO SHRIMP COMPOTE

CHEF JODY'S TOMATO SHRIMP COMPOTE
 
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Ingredients

Ingredients
Method
 
  • 16 Large/Jumbo Shrimp, peeled, cut in half
  • 4 Large/Tomatoes, seeded and diced small
  • 4 garlic cloves, sliced thin
  • 2 tablespoons Extra Virgin Olive oil
  • 6 tablespoons White Wine
  • 1 large lemon, use juices only
  • 1 tablespoon butter
  • Options:
  • 4 tablespoons of either:
  • Fresh basil, fresh herb of choice, crumbled cheese; feta or goat
Using a large skillet, heat the extra virgin olive oil until extremely hot.
Saute the tomato and garlic until soft and juices are forming in the skillet.
Add the white wine and lemon juice, simmer until half the juices are reduced.
Place the shrimp on top of mixture, cook until almost done, 2 minutes per side.
Stir in the chopped fresh herb of choice.
Swirl in the butter and crumble cheese until melted and the sauce starts to get creamy.
Serve on top of a crostini as an appetizer OR over a light, healthy pasta for a main dish.

ENJOY!

CHEF JODY'S TOMATO SHRIMP COMPOTE

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This recipe was uploaded by chefjody

 
 
Serve it as a side over a crostini or as a main course over a light pasta. Easy, fast and scrumptious, takes only moments to prepare. ENJOY!

Method


Using a large skillet, heat the extra virgin olive oil until extremely hot.
Saute the tomato and garlic until soft and juices are forming in the skillet.
Add the white wine and lemon juice, simmer until half the juices are reduced.
Place the shrimp on top of mixture, cook until almost done, 2 minutes per side.
Stir in the chopped fresh herb of choice.
Swirl in the butter and crumble cheese until melted and the sauce starts to get creamy.
Serve on top of a crostini as an appetizer OR over a light, healthy pasta for a main dish.

ENJOY!
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