Shrimp Robert
Ingredients
- 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
Instructions
- 1
Saute shrimp in the butter until they turn pink. Remove shrimp from pan and set aside.
- 2
In the same butter, saute the vegetables until they just begin to soften.
- 3
Add green peppercorns, salt, and Tabasco to taste.
- 4
Return shrimp to pan; toss lightly with vegetables. Serve pan contents, including butter, over cooked rice or pasta.