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| 1 pound peeled and deveined shrimp | |
| 1 can tomatoes 28 oz, in juice coarsely crushed | |
| ¾ tsp salt or your choice | |
| ½ cup fresh, chopped basil | |
| ½ tsp crushed red pepper flakes (more or less to taste) | |
| 3 tsp garlic, minced, divided | |
| 1 Tbsp, extra-virgin olive oil, divided |
Spicy shrimp entree goes great on top of rice!
| 1. | Heat the oil in a skillet over medium heat. Add shrimp, ¼ tsp salt and 1 tsp garlic. |
| 2. | Saute until the shrimp are cooked through, approximately 2-3 minutes. Put these ingredients to the side on a platter. |
| 3. | Heat 1 more tsp oil in the skillet over low heat. Add remaining garlic, crushed red pepper and cook, stirring periodically for a few seconds. |
| 4. | Add tomatoes and remaining salt to the skillet and simmer over medium heat. Simmer until slightly thickened about 10 minutes. |
| 5. | Add the shrimp and any juices to skillet, heat. Stir in the basil. |
| 6. | Remove from heat and stir in the remaining 1 tsp of oil and season with additional crushed red pepper if you desire depending on how spicy you wish it to be. |
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