EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 2 Qt. Casserole Dish
- Wooden Spoon or High Temp Rubber Spatula
- Fine mesh strainer
INGREDIENTS:
- 1/4 cup olive oil, divided 50 ml
- 2 cloves garlic, finely chopped 2
- 2 tbsp lemon juice 25 ml
- 2 tbsp white wine 25 ml
- 1/4 tsp oregano 1 ml
- 1/4 tsp salt 1 ml
- 1/4 tsp crushed red pepper 1 ml
- 1/8 tsp pepper 0.5 ml
- 1 lb shrimp, shelled and cleaned 500 g
- 2 cups chopped tomato 500 ml
- 8 oz. fusilli, cooked and drained 250 g
- 2 tbsp sliced green onions 25 ml
PROCEDURE:
- In a 2-quart (2 L) casserole, heat 2 tbsp (25 ml) oil at P7 30 seconds.
- Add garlic; cook at P7 30 seconds.
- Stir in remaining olive oil, lemon juice, wine and seasonings.
- Cook at P7 2 minutes.
- Stir in shrimp and tomato.
- Cover with lid.
- Cook at P4 4 minutes, or until shrimp is tender; stir once.
- Toss with cooked fusilli and green onions.
- Cook at P7 2 minutes to heat through