I don't like shrimp and Mike doesn't like tomatoes, so I almost did not make this recipe as it calls for both. But I couldn't find another appetizer I wanted to make, so this was it. Mike and our friend Arthur, who was over for dinner, really enjoyed it. It was fairly simple to make, though the original recipe could have provided more instructions. The way below is how I made it. Note that I reduced the recipe to two (large) portions - you will have to multiply by the number of people you want to serve.
Parsley Shrimp
Ingredients
- 1 Tbsp. olive oil
- 1/2 lb medium shrimp, raw
- 1/2 onion, chopped
- 1 small tomato, peeled and chopped
- 2 springs of parsley, chopped
- 1/2 cup white wine
- 2 Tbsp. cognac
- 1 lemon, sliced (for decoration)
Instructions
Heat the olive oil in a saucepan and sautee the shrimp until lightly pink. Add the onion, tomato and parsley. Stir fry on medium-high heat until the onion is soft, about 4-5 minutes. Add the wine and cognac and cook until they've reduced by about 2/3. Serve with lemon slices.
Adapted from A Taste of Cameroon
