with Chile Peppers, Tomatoes, Capers and Arugula
|Saturated Fat Acids||1.3 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse shrimp and pat dry. Halve chile peppers lengthwise, remove seeds and rinse. Peel and chop onion and garlic. Rinse tomatoes, cut into quarters, remove seeds and chop finely.
Heat oil in a skillet. Season shrimp lightly with salt and fry with the chile peppers in hot oil over high heat, about 1 minute.
Take shrimp from the skillet. Add onion, garlic and tomatoes to the frying fat and fry for 2 minutes. Add white wine or lemon water.
Add shrimp back to the skillet. Cook for 2 minutes with salt and pepper. Rinse arugula and spin dry. Drain capers. Mix arugula and capers together and serve with the shrimp.