VOODOO SHRIMP
FOR ONE SERVING:
2 to 4 ounces dry angel hair pasta
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon black bean sauce
1 teaspoon sugar
1 bay leaf
Salt and ground black pepper (to taste)
8 large shrimp, peeled, deveined, tails left on
1 sprig fresh rosemary
4 pitted black olives, sliced in half
1 tomato, julienne-sliced
Cook pasta according to directions on package.
Put olive oil into skillet over medium heat. When hot, add onions, garlic, black bean sauce, sugar and bay leaf. Saute until onions are transparent.
Sprinkle salt and pepper on shrimp and add to skillet; stir constantly until shrimp turn pink.
Add rosemary, olives and tomatoes and stir.
Put pasta on plate. Remove bay leaf; pour shrimp and sauce over pasta.
Source: Uglesich's Restaurant Cookbook by John Uglesich and Neil Alexander
FOR ONE SERVING:
2 to 4 ounces dry angel hair pasta
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon black bean sauce
1 teaspoon sugar
1 bay leaf
Salt and ground black pepper (to taste)
8 large shrimp, peeled, deveined, tails left on
1 sprig fresh rosemary
4 pitted black olives, sliced in half
1 tomato, julienne-sliced
Cook pasta according to directions on package.
Put olive oil into skillet over medium heat. When hot, add onions, garlic, black bean sauce, sugar and bay leaf. Saute until onions are transparent.
Sprinkle salt and pepper on shrimp and add to skillet; stir constantly until shrimp turn pink.
Add rosemary, olives and tomatoes and stir.
Put pasta on plate. Remove bay leaf; pour shrimp and sauce over pasta.
Source: Uglesich's Restaurant Cookbook by John Uglesich and Neil Alexander
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