Ingredients:
4 lbs uncooked Shrimp, peeled and deveined
3 Tbsp olive oil
2 Tbsp cumin
1 Tbsp coriander
¼ tsp salt
¼ tsp pepper
2 Tbsp Butter
¼ cup white wine
2 Tbsp garlic powder
11.5 oz can diced tomatoes
Directions:
1. In a large bowl combine olive oil, cumin, coriander, salt and pepper. Add shrimp and marinate for 30 minutes in the refrigerator.
2. In a large skillet melt butter and sauté the shrimp until almost done.
4. Remove shrimp from skillet and set aside.
5. To the empty skillet add the white wine, garlic powder and tomatoes.
6. Simmer for 15 minutes.
7. Return the shrimp to the skillet and finish cooking, approximately 1-2 minutes.
Notes:
Chef Bill Collins Beverly, Massachusetts