Shrimp Al'Arrabbiatta

Shrimp Al'Arrabbiatta


1 tsp olive oil
1 ed bell pepper, diced
2 cloves garlic, minced
3/4 cup bottled clam juice
1 tomato, chopped
1/4 cup Kalamata olives, pitted & slivered
3/4 tsp dried oregano
1/2 tsp ground ginger
1/2 tsp dried rosemary
1/4 tsp red pepper flakes
1/4 tsp salt
1 pound medium shrimp, shelled & deveined
3/4 tsp cornstarch mixed with 1 tsp water

In a large nonstick skillet, heat oil over medium heat until hot, but not smoking. Add the bell pepper and garlic. Cook, stirring until well coated, about 1 minute. Add 1/4 cup of the clam juice and cook until peppers are softened, about 3 minutes. Stir in the remaining clam juice, tomato, olives, oregano, ginger, rosemary, red pepper flakes, and salt. Cook for 3 minutes to reduce slightly. Add the shrimp and cook until the shrimp are just opaque, about 2 minutes. Bring to a boil, stir in cornstarch mixture, and cook while stirring until slightly thickened, about 1 minute. Serve.