INGREDIENTS:
2 tablespoons vegetable or olive
oil
half onion, chopped
1/2 green bell pepper, diced
1 clove garlic, chopped
1 cup (8-ounce can) tomato
sauce
6 green olives, pimento-stuffed
or regular (pitted)
1 pound cooked shelled
deveined shrimp
DIRECTIONS:
In large skillet, heat oil over
medium heat.
Add onions. CLICK HERE for
instructions.
Add green peppers. CLICK
HERE for instructions.
Add garlic. CLICK HERE for
instructions.
Meanwhile, chop olives. Cut
olive in half, lengthwise.
Cut each half in half again,
lengthwise.
Cut olive slices into several
pieces, crosswise.
Cook over medium heat for 5 to
6 minutes, or until peppers are
tender. Stir occasionally.
Add tomato sauce.
Add chopped olives.
Stir well with spatula or wooden
spoon. Bring to a boil. Reduce
heat to low and simmer,
uncovered, for 5 minutes.
Transfer sauce to bowl. Chill
thoroughly.
Just before serving, add shrimp.
Mix to coat.
Serve over mixed greens, if
desired.
2 tablespoons vegetable or olive
oil
half onion, chopped
1/2 green bell pepper, diced
1 clove garlic, chopped
1 cup (8-ounce can) tomato
sauce
6 green olives, pimento-stuffed
or regular (pitted)
1 pound cooked shelled
deveined shrimp
DIRECTIONS:
In large skillet, heat oil over
medium heat.
Add onions. CLICK HERE for
instructions.
Add green peppers. CLICK
HERE for instructions.
Add garlic. CLICK HERE for
instructions.
Meanwhile, chop olives. Cut
olive in half, lengthwise.
Cut each half in half again,
lengthwise.
Cut olive slices into several
pieces, crosswise.
Cook over medium heat for 5 to
6 minutes, or until peppers are
tender. Stir occasionally.
Add tomato sauce.
Add chopped olives.
Stir well with spatula or wooden
spoon. Bring to a boil. Reduce
heat to low and simmer,
uncovered, for 5 minutes.
Transfer sauce to bowl. Chill
thoroughly.
Just before serving, add shrimp.
Mix to coat.
Serve over mixed greens, if
desired.
This quick and easy to make dish is sure to
please your most spoiled guest!
please your most spoiled guest!
Shrimp Cocktail
Adapted from
French Farmhouse Cookbook
