January 23, 2014 Page 5 his week has been so hot that I T wanted something light to eat but still big flavored. So I came up with a shrimp dish that is very easy to make and still quick, so the kitchen doesn’t get to hot. The Chef and how to bang them by Chef Shafer RESTAURANT PR MOTION 6 cities for the price of 1 El Segundo Herald Torrance Tribune Manhattan Beach Sun Hawthorne Press Tribune Inglewood News Lawndale Tribune Advertise! Buy space in any one newspaper and your advertisement will be placed in all six publications. Email us for more information. Torrance area: advertising@heraldpublications.com All other areas: marketing@heraldpublications.com South of the Border Shrimp 1 pound peeled and deveined raw shrimp ¼ cup olive oil 1 bunch green onions cut in 2 inch pieces 1 cup diced tomatoes ½ cup chopped olives 4 basil leaves chopped ¼ cup white wine 1 tablespoon unsalted butter Salt and pepper to taste In a large hot sauté pan sauté the shrimp in the olive oil. Add the onions and cooked for 30 sec. Add the tomatoes basil and wine. Simmer for about a minute then add the butter, salt and pepper and mix together till the shrimp are done and pink. Serve over rice or pasta.
Lawndale 01_23_14
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