A reassuringly simple, Mediterranean-inspired recipe that is perfect for a weeknight meal when you need dinner on the table fast. Tomato & olive shrimp with capers, white wine & fresh herbs can be served on its own or over pasta or rice.
There’s something satisfying about tumbling a handful of ingredients into a pan & have the results yield such big flavors with such little effort. Not only quick & easy to make, this recipe is wholesome & light in calories & carbs for those of us on the eternal diet merry-go-round.
Fresh herbs, lemons, chili, capers, sweet cherry tomatoes, wine & of course the obligatory onion & garlic, a smattering of olives – all fairly standard ingredients of many Mediterranean recipes. Feel free to add to hot pasta or have some bread to drag through the flavorsome sauce but it’s good just as-is served with a simple green leaf salad. Or for the lazy souls among us, perhaps just grab a fork & dig in!
Tomato & Olive Shrimp
- 20 to 24 large, raw shrimp (prawns) (we used very large tiger shrimp)
- pinch of salt & freshly ground black pepper
- 3 tablespoons olive oil
- 1/2 cup diced white onion
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 6 oz cherry tomatoes, halved
- 1/4 cup pitted kalamata olives, halved or quarted
- 2 tablespoons capers, drained & roughly chopped
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 3 tablespoons roughly chopped flat leaf parsley
- 3 tablespoons roughly chopped basil leaves (plus extra for garnish)
- Sprinkle shrimp with salt & pepper. Heat half the olive oil in a large, non-stick pan over medium-high heat. Cook shrimp for 2 to 3 minutes until they change color; remove from pan & set aside.
- Add the remaining oil to the same pan over medium-high. Add the onion & garlic & cook, stirring occasionally for 5 minutes or until the onion softens.
- Add the wine & simmer, scraping any bits off the bottom of the pan. Reduce the wine by half – about 1 minute.
- Add the tomatoes & cook for 5 minutes, or until the tomatoes are starting to soften. Add olives, capers & broth. Simmer, uncovered, until the broth has reduced by about half.
- Add lemon juice, parsley, basil & shrimp to pan & stir to combine & shrimp are hot & just cooked. Scatter each serving with basil leaves for garnish.