Saucy shrimp chips and crunchy olives. (Photo, Roberto Caruso.)
Ingredients
1 tsp
olive oil
1/2
small
onion
, finely chopped
2
garlic cloves
, finely minced
1 pint
cherry
tomatoes
, halved, about 2 cups
1/3 cup
water
2 tbsp
honey
2 tbsp
sherry
vinegar
3/4 tsp
paprika
1/4 tsp
salt
400-g pkg
frozen large
shrimp
, thawed and peeled (about 30)
30
large kettle-cooked
chips
2 tbsp
chopped flat-leaf
parsley
Instructions
HEAT a medium frying pan over medium. Add oil, then onion and garlic. Cook until onion starts to soften, 3 to 4 min. Add tomatoes, water, honey, vinegar, paprika and salt. Cook, stirring occasionally, until thickened but still saucy, about 8 min. Add shrimp. Cook until shrimp are pink, about 2 min per side.
ARRANGE chips on a platter. Spoon a shrimp and some sauce onto each chip. Sprinkle with parsley.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.