> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Shrimp Baleares Category Appetizers Total Hits 649 Rating | voted : 0 times The Recipe Ingredients 3 tablespoon parsley, fresh, finely minced 3 tablespoon wine vinegar 2 each garlic, cloves, minced 6 each anchovy, filets, minced 1/2 cup oil, olive 2 each hot chili peppers, small 1 each onion, finely minced 1/2 cup wine, dry, white 8 each tomatoes, ripe, peeled, seeded, chopped 1 salt 1 pepper, freshly ground, white 2 pound shrimp, raw, fresh, peeled 1 tablespoon capers, small, well-drained 1 cup olives, greek, black, pitted         ---GARNISH--- 1 teaspoon lemon, rind, grated 2 tablespoon parsely, fresh, finely minced 2 each garlic, cloves, minced Directions: In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve. In a large heavy skillet, heat the olive oil. Add the chili peppers and onion and cook until the onion is soft and lightly browned. Add the wine and bring to a boil. Reduce the liquid by half and add the tomatoes, salt and pepper. Cook until most of the tomato juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink. Do not overcook them or they will get tough. Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through. Correct the seasoning and pour onto a serving platter. Garnish with the grated lemon rind and additional parsley and garlic. Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice.

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