Sauteed Shrimp and Tomatoes

It sounds like a lot, but sauteeing the garlic gives it a milder flavour.



3 Tbsp olive oil
1/4 cup sliced garlic
1 Tbsp seeded and sliced jalapeno pepper

Heat oil in a large skillet on low heat. Add garlic and pepper and cook for 3 minutes or more, until slightly softened and garlic is just beginning to colour.
1 pound large shrimp, peeled

Raise heat to high, add shrimp and saute for 1 to 2 minutes, until shrimp are just beginning to turn pink.

1/4 cup white wine
2 cups seeded and chopped tomatoes
salt and freshly ground pepper
2 Tbsp chopped fresh parsley

Stir in wine and tomatoes. Cook for 2 to 3 minutes, or until slightly thickened. Season with salt and pepper. Sprinkle with parsely and serve immediately.
Quick, easy and delicious.
Serves 4 from Lucy Waverman's Home Chef column in the Globe and Mail, July 10, 2004