Resèt kribich la

Méditerranée Recette Scampi

Ingrédients:

2 gwo wouj bell piman, Du, po grenn par te retire ak koupe, antre nan bandes fin
2 gran kribich la kg, pelées, deveined, tails on
1/4 Johnnesburg e unsalted n. bè
1 lay tèt, tout tèt, pelées, kraze, ak hachées byen
1 zonyon gode vèt, anpoul elektrik ak pay hachées ki pa lis
1 cup flat-leaf Italian parsley, with stems (hachées fine)
2 cups fresh ripe plum tomatoes, peeled and cut up with their juice
1/4 cup capers
1 tablespoon fresh oregano leaves, hachées fine
1 tablespoon fresh basil leaf, hachées fine
1/2 cup kalamata olive, pitted, crushed and chopped coarse
1/2 sèk diven tou blan gode
2 -3 les, koupe, antre nan quartiers
1/2 sitwon, ji de

Pweparasyon:

In a large skillet or deep fast fry pan, faire n. bè; be careful it does not burn. Saute the garlic; when golden in color, remove from heat and set aside for later use. Ajoute zonyon, saute until just softened; remove from heat and set aside for later use. Add plum tomatoes with their juice; ji sitwon frèch, diven tou blan; bring to a boil. Add onion and garlic which you had set aside. Ajoute du wouj bell piman. Vire desann chalè e sa pèmèt likid pou redwi. Ajoute zèb frais (pèsi, Grande, Bazilik). Add shrimp and steam until pink. Add capers and olives; allowing them to warm through. Turn out onto a warm platter or serving bowl — garnish with lemon wedges, and serve while hot. La te sèvi pou 4 – 6 comfortably; cook time – approximately 45 minit, including peeling and chopping.

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• 地中海菜譜 (1)