Ingredients Edit

Directions Edit

  1. Use tomatoes held at room temperature until fully ripe.
  2. Core tomatoes; coarsely chop (makes about 3 cups); set aside.
  3. In a large skillet melt butter; add shrimp and garlic; cook and stir until shrimp turn opaque, 3 to 4 minutes.
  4. Using a slotted spoon remove to a plate.
  5. To skillet add reserved tomatoes, basil (if fresh is unavailable use 1 tablespoon crushed dried basil leaves), orange peel, salt, fennel and black pepper; cook and stir until tomatoes are softened, 3 to 5 minutes.
  6. Stir in scallions and shrimp; cook only until hot, about 1 minute.

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