RECIPE # 4294 - SHRIMP ENTABI, Wednesday, April 8, 2009 - | Nashville News, Weather & Sports

RECIPE # 4294 - SHRIMP ENTABI, Wednesday, April 8, 2009




2 Tablespoons of peanut oil

1/2 medium onion, cut into quarters

3 sweet banana peppers, with stems attached, cut into quarters

2 cloves of garlic, smashed

10 large fresh shrimp, cleaned and steamed

Orange zest

6 cherry tomatoes

1/4 teaspoon salt

Juice of 1 lemon (with a little zest)

2 ounces extra virgin olive oil

1/4 cup fresh cilantro, cleaned and chopped

1/4 cup flat leaf parsley, cleaned and chopped


Place a medium skillet over medium heat and add 2 tablespoons of peanut oil.  Warm the oil and then add onions and banana peppers.  Cook for about 1-1/2 minutes until the onions are softened.   Add shrimp and smashed garlic and continue cooking for about 1 minute.  Add orange zest and lemon zest and cherry tomatoes and continue cooking.  

Whisk 1/4 teaspoon salt, the juice of one lemon and 2 ounces of extra virgin olive oil and pour into skillet.  Toss ingredients and let simmer for a minute to allow all the flavors to blend.  Add cilantro and parsley and serve over rice. 

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