Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 shallot or onion, sliced into crescents 1 bulb fennel, sliced into crescents (red bell pepper is a flavorful option) 1 Tablespoon each tomato paste AND smoked sweet paprika 1-2 fresh tomatoes, sliced into crescents 1/4 -1/2 cup sherry, wine, beer or water (determined by juiciness of tomatoes) 1 pound peeled shrimp, tails removed DIRECTIONS Add ingredients to hot cast iron pan in order given, stirring constantly. Allow time for veggies to soften between additions. Stir in shrimp and cook until opaque. Serve hot. Copyright © 2019 Stefanie Samara Hamblen |
