Shrimp With Sun-Dried Tomatoes

* 8 slices crusty Italian bread cut 1/2 inch thick
* 1/3 cup extra virgin olive oil
* 20 medium-size shrimp, about 3/4 pound
* 1/3 cup extra virgin olive oil
* 1 garlic clove minced
* 1 tablespoon chopped flat leaf parsley
* 1 to 2 tablespoons minced sun-dried tomatoes packed in oil
* 1/2 cup dry white wine
* juice of 1 lemon
* 1 to 2 tablespoons unsalted butter
* salt to taste

Preheat the oven to 400 degrees. Brush the bread on both sides with the oil and place on a baking sheet. Bake until lightly golden on both sides, about five minutes. Set aside until ready to use.

Shell and devein the shrimp. Wash them under cold running water and pat dry with paper towels.

Heat the oil in a large skillet over medium high heat. Add the shrimp without crowding the skillet, and cook until golden on all sides, about 2 minutes.

Add the garlic, parsley and sun-dried tomatoes and stir once or twice. Add the wine, lemon juice and butter, season lightly with salt, and stir for a couple of minutes until sauce has a medium thick consistency.

Arrange two slices of bread on individual plates spoon the shrimp mixture with their juices over each slice and serve.

Serves 4
Recipe Courtesy:

Chef Biba Caggiano
Biba Restaurant

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