6 ounces fresh or frozen medium shrimp in shells
\n2 tablespoons dry sherry or orange juice
\n1 tablespoon orange juice
\n1\/4 cup diced pimiento
\n5 pitted ripe olives, halved
\n1 tablespoon snipped parsley
\n2 cloves garlic, minced
\n1 teaspoon capers, drained
\n1 teaspoon tomato paste
\ndash coarsely ground black pepper
\ncooked fusilli pasta, optional<\/p>\n
Thaw shrimp, if frozen. Peel and devein; set aside. In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste and black pepper. Bring to boiling. Add shrimp. Cook and stir for 2 to 4 minutes or until shrimp turn opaque. Remove from heat. If desired, serve over cooked fusilli pasta.<\/p>\n
Yield: 2 servings
\nCalories: 101
\nFat: 2g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 ounces fresh or frozen medium shrimp in shells 2 tablespoons dry sherry or orange juice 1 tablespoon orange juice 1\/4 cup diced pimiento 5 pitted ripe olives, halved 1 tablespoon snipped parsley 2 cloves garlic, minced 1 teaspoon capers, drained 1 teaspoon tomato paste dash coarsely ground black pepper cooked fusilli pasta, optional Thaw shrimp, if frozen. Peel and devein; set aside. In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste…<\/p>\n