Description
The shrimp are cooked in a wine and garlic infused broth. Steamed white rice is the perfect vehicle for soaking up lots of the perky sauce. Bread is also a great choice for dipping.
Ingredients
Scale
- 16 oz of fresh or frozen shrimp. I used Trader Joe’s Wild Argentinian Red Shrimp, defrosted in the fridge overnight. (see notes).
- 1 pound carton of cherry or grape tomatoes, halved or quartered depending on their size
- 4 garlic cloves, minced with a garlic press or a microplane zester
- 1/2 teaspoon of dried oregano or basil,rub it between your fingers to release the flavor.
- 1/2 cup of white wine. Do not use cooking wine. Use a wine you would drink on its own.
- olive oil for cooking, I used extra virgin, unfiltered.
- sea salt and fresh cracked pepper to taste
- fresh basil or flat leaf parsley, drizzle of olive oil, lemon wedges, steamed rice and crusty bread for serving
Instructions
- Cook the rice according to the package directions.
- Meanwhile, in a large nonstick skillet, saute the shrimp in some olive oil with salt and pepper, over medium high heat, until they’re just starting to cook. Add the tomatoes, a pinch more salt and pepper, the minced garlic, wine and oregano. Bring to a boil and then immediately turn down the heat. Cook for a few minutes longer or until the tomatoes start to soften and release their juices and the shrimp are cooked through, this goes very quickly. The tomatoes form a light sauce with the wine and garlic. Finish with fresh herbs and a drizzle of best quality olive oil. Serve each diner a bowl of shrimp with lots of sauce, a lemon wedge and freshly steamed rice. Crusty bread is a good with this dish too.
- Prep Time: 10 mins
- Cook Time: 10 mins