- 24 medium shrimp, peeled
- 1/2 stick butter
- 1 medium white onion, sliced julienne
- 1 ripe tomato, cut into eighths, seeds and peel removed
- 1 Tbs. chopped garlic
- 1 medium bell pepper, sliced julienne
- 1 tsp. green peppercorns
- Salt to taste
- Dash of Tabasco
- 1 1/2 cups cooked rice or pasta
Saute shrimp in the butter until they turn pink. Remove shrimp from pan and set aside.
In the same butter, saute the vegetables until they just begin to soften.
Add green peppercorns, salt, and Tabasco to taste.
Return shrimp to pan; toss lightly with vegetables. Serve pan contents, including butter, over cooked rice or pasta.