As it was 30 degrees out and my indoor grill is on the fritz, I pan fried the shrimp in a bit of olive oil and then simmered them in the marinade. I also made a few adjustments: I had white wine vinegar instead of the red wine, and used diced tomatoes that were already flavored with balsamic vinegar, oregano and basil. Overall, the result was stunning. I made it a second time for company and it was a huge hit- this time, using the red wine vinegar. It didn't make a difference in the taste. Very easy - fantastic!
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As it was 30 degrees out and my indoor grill is on the fritz, I pan fried the shrimp in a bit...