2 Tbsp extra-virgin olive oil
(1 Tbsp to spread on bread and 1 Tbsp for cooking)
4 Thick slices crusty bread
6 large garlic cloves, minced
1 lb. peeled, deveined medium shrimp (thaw if frozen)
1 jar Elki Roasted Red Peppers, rinse/drain and cut into thin strips
1/3 C canned fruit syrup (save the fruit for garnish or dessert)
1/3 C chicken broth
1 Tbsp. Vinegar (Red or White)
1 Tbsp. Lemon Juice
1 tsp. tarragon crumbled
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 Tbsp. chopped fresh parsley |
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Lightly brush bread slices with olive oil, place under the broiler to brown; about 2 minutes each side. Set aside and keep warm.
In a large skillet heat a tablespoon of olive oil over medium-high heat. Add the minced garlic and cook just until garlic turns golden, about 2 minutes. Add shrimp, peppers, fruit syrup, chicken broth, vinegar, lemon juice, and tarragon; cook until shrimp are cooked through, stirring frequently, about 4 minutes. Season with salt and pepper. Place in serving dish and sprinkle with parsley. Serve with bread slices perfect for mopping up the sauce.
Filed Under
Appetizer Recipes,
Easy Entertaining Recipes,
Main Course recipes,
Side Dish recipes by Recipes & More!
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