Shrimp Roma

1 lb peeled & deveined shrimp (fresh or frozen)
3 TBS olive oil
1 TBS margarine or butter
1 clove garlic minced
1 medium sized onion, sliced
2 cans (8oz each) tomato sauce
1 TBS brown sugar
1/2 tsp salt
1/4 tsp basil crushed
1/4 tsp marjoram crushed
1 TBS chopped parsley
1/2 lb small shell macaroni, cooked & drained

Add garlic & onions to heated olive oil skillet. Cook until onion is tender but not browned. Add shrimp & cook about 5 min. Remove shrimp with a slotted spoon & keep warm. Add tomato sauce, brown sugar, salt, basil, marjoram, and parsley to fat in skillet; simmer 5 min. Mix shrimp into sauce and heat thoroughly. Serve over hot macaroni. Garnish with parsley

Additional Options
On an antipasto tray include pickled mushrooms, pickled carrots, zucchini and vinaigrette.

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