In this zesty, quickly cooked dish, tender shrimp are coated in a delicious tomato sauce which has been flavored with olives, capers, garlic and hot peppers.
I have been asked many times to share recipes for Shrimp Capri, or Chicken Capri, so I have added my version of this tasty dish. You can either use fresh tomato sauce, chopped tomatoes, or even halved cherry tomatoes in the sauce. In order to keep the shrimps tender, just be careful not to overcook them. The hot red pepper flakes are optional, but they are what gives this recipe it's unique flavor. Cook the sauce up until it is just thick enough to coat the shrimp. You don't want the shrimp swimming in sauce.
* What I did – I used 1 can, drained, of sliced black olives and 1 can Contadina crushed tomatoes with marinara sauce. We don't have capers nor fresh parsley, so I omitted them. I did use 3 tablespoons dried chives in place of the parsley and capers. I served linguini and peas with this. It is very good! You could use chicken breasts in place of the shrimp if you wish.
Great as an appetizer for 6, or as an entree for 4.
Posted by: Chris in NM 2004/12/20 06:08.
Source: Italian Food Forever