Lemon Gulf Shrimp with Sun-Dried Tomatoes and Capers
Marcy McCall
The Grocery
New Orleans, LA

Makes 4 servings.

1/3 cup lemon-flavored olive oil
2 cloves garlic, minced
1/2 white onion, thinly sliced
2 pounds peeled and deveined large or
            jumbo Louisiana shrimp tails
1/2 teaspoon red pepper flakes
2/3 cup well-packed, julienne-cut sun-dried tomatoes
1 tablespoon capers
1 cup white wine

Resist the temptation to turn up the heat. Cooking the shrimp slowly will keep them tender, plump and flavorful.

In a large skillet, heat the lemon oil over medium-low heat. Add the garlic and onion and fry until fragrant and soft, but not browned. Reduce heat to low. Add the shrimp. Cook the shrimp over low heat until both sides are just slightly pink. Add the red pepper flakes, sun-dried tomatoes and capers. Stir well. Add the white wine. Cook until the shrimp are opaque. Remove shrimp to heated individual dishes and hold in a warm oven. Reduce pan liquid until thickened. Pour over shrimp and serve.