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January 24, 2015 / Chris Blum

Shrimp with Olives and Tomatoes

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Ottolenghi can do no wrong! This one is quick, easy and most important delicious!

Ingredients:
1 lb raw shrimp, peeled, deveined
4 TBSP butter, divided
Red pepper flakes
4 plum tomatoes, quarters
1/3 c kalamata olives, pitted
3 cloves garlic, minced
1 TBSP Pernod
4 TBSP parsley, chopped
Salt and pepper

In a 12 inch skillet, heat 2 TBSP butter over medium high heat, once it starts to bubble add the shrimp and red pepper flakes, cook 1 minute. Add tomatoes, garlic and olives, cook for 3 more min, stirring occasionally. Add pernod and remaining butter, cook for 1 minute. Season with salt and pepper and top with parley.

Serves 2 – 4.

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