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Yield: 6 Servings
| 3 | tablespoon | Finely minced parsley |
| 3 | tablespoon | Wine vinegar |
| 2 | lg | Garlic cloves, minced |
| 6 | | Anchovy filets, minced |
| ½ | cups | Olive oil |
| 2 | sm | Hot chili peppers |
| 1 | | Onion, finely minced |
| ½ | cups | Dry white wine |
| 8 | | Ripe tomatoes, peeled, |
| | | Salt & freshly ground |
| 2 | lb | Fresh raw shrimp, peeled |
| 1 | tablespoon | Small well-drained capers |
| 1 | cups | Greek black olives, pitted |
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