Yield
4 servings (serving size: 1 1/4 cups)

Serve with long-grain rice tossed with garlic and almonds.

How to Make It

Combine the flour, thyme, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp, and sauté 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; sauté 2 minutes. Add sherry; cook 1 minute. Add 1/4 teaspoon salt and tomatoes; cook 4 minutes. Stir in shrimp and vinegar.

Ratings & Reviews

carolfitz's Review

carolfitz
February 02, 2010
Made to recipe using fresh thyme and petite diced tomatoes. After the prep, dish came together easily. Served with yellow rice. Good, not special.