Chef Nick's Spicy Shrimp Puttanesca 4/14/15 - WSMV News 4

Chef Nick's Spicy Shrimp Puttanesca 4/14/15

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Spicy Shrimp Puttanesca

Serves 2-4

1 tbsp extra virgin olive oil

3 cloves garlic smashed

1 serano or jalapeno chili finely sliced

1 cup Kalamata olives chopped

1 tbsp capers

1 anchovy filet

1 pound grape or cherry tomatoes

1 pound large peeled and deveined shrimp

2 tsp lemon zest

1 tbsp fresh oregano leaves

salt and pepper to taste

Roast tomatoes in 425 degree oven till they begin to blister. In a medium skillet heat olive oil. Add garlic and chili pepper and cook stirring frequently to avoid burning. Add olives, capers, anchovy and shrimp. Cook for about three minutes till shrimp are opaque. Add lemon zest, oregano leaves, season with salt and pepper and toss to combine. Serve with crusty bread or over pasta.

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