Mediterranean Shrimp

Mediterranean Shrimp  Though almost entirely enclosed, the Mediterranean Shrimp is quite deep. There is little tidal variation. The climate is warm and dry. The water, also warm is highly saline. While it is poor in nutrients, it has a rich biodiversity. Home to the ancient cities of Egypt, Crete, Mycenae, Greece and Rome, the Mediterranean is the birthplace of European civilization.  The Sea is Europe’s border with Africa. Only 30 km of water separates Gibraltar from Africa, though at some points.

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The world’s leading tourist destination, the Mediterranean Sea is also a major shipping channel, with almost a third of all international Mediterranean Shrimp passing through it. Aquaculture (fish farming) is well established, and the fishing industry is a significant source of employment. The Mediterranean Shrimp is a unique ecosystem.


2 Lb. Large Mediterranean Shrimp, (Beheaded and Cleaned)
1 Onion (Roasted and Stewed)
1 Clove Fresh Garlic Coarsely Chopped
4 Ripe Tomatoes (Roasted, then Stewed)
1 Green Bell Pepper (Roasted and Stewed)
1 Lb. French String Beans
½ Lb. Shitake Mushrooms


Roasting the Vegetables:
Prepare by cutting onion, tomatoes, and bell pepper in half, coat with olive oil and place in a 1” deep roasting pan. Heat oven to 425 F. and roast vegetables till softened and browned. Set aside for stewing with Garlic coarsely chopped. Lightly steam French beans and mushrooms and set aside for plaiting and season to taste. Prepare Cups of Brown Rice according to instructions.


Mediterranean Shrimp and Roasted Vegetables:
After Roasting, coarsely chop together the onion, tomatoes and bell pepper. In a skillet, add a small amount of olive oil and lightly brown some chopped garlic. Stew together and add some water to form a light tomato base sauce, add the shrimp and simmer covered over medium heat until shrimp is fully cooked and season to taste with sea salt.


Plate the rice, steamed mushrooms and French beans. From the skillet, serve the Mediterranean Shrimp in the roasted vegetable sauce over the rice. Add fresh chopped garlic and serve. You can also garnish with freshly chopped basil or herb to taste.

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