*  Exported from  MasterCook  *
                              SHRIMP BALEARES
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Finely minced parsley
    3       tb           Wine vinegar
    2       lg           Garlic cloves, minced
    6                    Anchovy filets, minced
      1/2   c            Olive oil
    2       sm           Hot chili peppers
    1                    Onion, finely minced
      1/2   c            Dry white wine
    8                    Ripe tomatoes, peeled,
                         -seeded & chopped
                         Salt & freshly ground
                         -white pepper
    2       lb           Fresh raw shrimp, peeled
    1       tb           Small well-drained capers
    1       c            Greek black olives, pitted
    1       t            Grated lemon rind
    2       tb           Finely minced parsley
    2                    Garlic cloves, minced
   In a mixing bowl combine the parsley, vinegar, garlic
   and anchovies and reserve.  In a large heavy skillet,
   heat the olive oil. Add the chili peppers and onion
   and cook until the onion is soft and lightly browned.
   Add the wine and bring to a boil. Reduce the liquid by
   half and add the tomatoes, salt and pepper. Cook until
   most of the tomato juice has evaporated.  Add the
   shrimp and cook for 5 to 7 minutes or until they turn
   a bright pink. Do not overcook them or they will get
   tough. Add the capers, olives and the parsley vinegar,
   garlic and anchovy mixture and heat through.  Correct
   the seasoning and pour onto a serving platter. Garnish
   with the grated lemon rind and additional parsley and
   garlic. Notes: This dish is usually served as an
   appetizer, but you may use it as a main course on a
   bed of saffron rice. From “Seasonal Kitchen, a
   Celebration of Fresh Foods” by Perla Meyers. Posted by
   Terri St.Louis-Woltmon.
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