Tomato & Olive Shrimp
It's no secret Mediterranean food is touted as being healthy. It can also be very easy to make - like this recipe & it comes together in under 30 minutes. Wholesome, quick & easy makes tomato & olive shrimp perfect for a throw-together weeknight meal.
Servings: 3
Ingredients
- 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)
Instructions
- 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.