0 (0)

Fish and Shellfish, Mains

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
  • 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.

Note: Serve with warm rustic bread or a side dish of rice or pasta.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Seafood naeng myun
Pea budino with squid and clam ragu
Japanese barbecue salmon salad
Deviled eggs with smoked salmon, fennel and capers