+
0 (0)

Categories: Fish and shellfish, Main courses

Spicy shrimp and caponata in broth

Caponata is a flavorful, sweet-sour Sicilian cooked salad composed of eggplant, onions, tomatoes, garlic, herbs, olive oil and vinegar. It's subject to as many variations as there are cooks who prepare it. Typically served as an antipasto, salad side dish ... Read more

Total time: 10 minutes | Serves 2
Note: Serve with warm rustic bread or a side dish of rice or pasta.
  • 2 tablespoons olive oil
  • 1/2 cup diced sweet onion, such as Vidalia
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced jalapeno, seeds optional
  • 12 large uncooked, shelled, tail-on shrimp
  • 2 cups Heather's caponata
  • 1/2 to 2/3 cup low-sodium chicken broth
  • Chopped cilantro or basil leaves, for garnish, optional

Step 1Heat the oil in a skillet over medium-high heat. When hot, add the onion, garlic and jalapeno. Cook, stirring often, until the onion is slightly softened, about 2 minutes. Add the shrimp; stir-fry until half-cooked, about 1 minute. Stir in the caponata (with juices; do not drain) and 1/2 cup of broth. Cook until hot, about 2 minutes. Add more broth if needed. Taste; adjust the seasoning. Serve immediately, garnished with cilantro or basil, if using.

Each serving:
465 calories; 674 mg sodium; 332 mg cholesterol; 24 grams fat; 4 grams saturated fat; 25 grams carbohydrates; 39 grams protein; 5.08 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Crisp-skinned salmon with lentils, bacon and dandelion greens
Dungeness crab salad with apples and curried mayonnaise
Tropical Fish in Foil
John Dory Poached in an Apple Cider Court Bouillon