Shrimp Scampi with Fresh Tomatoes
A great way to enjoy ripe tomatoes. Enjoy!
1 pound of shrimp (16-20 count)
3 tablespoons of butter
1 tablespoons shallots, minced
3-4 garlic cloves, minced
2-3 whole very ripe tomatoes, diced
3 tablespoons dry sherry
1 teaspoon oregano, dried
½ teaspoon A-1 Steak Sauce - or other steak sauce (Check label for allergens)
1 teaspoon Worcestershire Sauce (check label for allergens)
½ to 1 teaspoon Tabasco sauce
Salt and pepper, to taste
Hot cooked rice (white or brown)
Peel, clean and rinse shrimp. Place in colander over bowl to drain, and pat dry with a clean cloth or paper towels.
In a large skillet over medium-high heat the butter until melted. Add in the shrimp and sauté for about 2-3 minutes or until the flesh starts to turn pink. Add in the shallots and the garlic, and sauté another minute or two while stirring.
Next add the chopped tomatoes, sherry and the oregano. Stir well. Once combined, add in the A-1 Sauce, Worcestershire sauce, Tabasco sauce and the salt and pepper to taste. Cook for another 5 minutes or so, or until the shrimp is cooked through and the sauce has thickened slightly.
Serve over cooked rice.
Serves 4.
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