This recipe is awesome! It’s very light and healthy. We paired this with some penne pasta and voila, instant meal. Shrimp normally doesn’t take that long to cook and so this is a good week-night recipe.
Ingredients
1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Salt and pepper
1 1/2 pounds medium-large shrimp
Extra-virgin olive oil
1 large clove garlic, minced
Directions
- Quarter the tomatoes.
- Chop the basil leaves.
- Mince the garlic.
- De-vein the shrimp.
- Toss the tomatoes and basil in a bowl, season with salt and pepper and set aside.
- Pat the shrimp completely dry with a paper towel.
- Heat a large skillet over medium heat.
- Add enough oil to lightly film the bottom of the pan and turn the heat up to high.
- Season one side of the shrimp with salt and pepper and add 1/2 of them to the skillet so that they are not on top of each other (salt and pepper side down).
- Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes.
- Add a bit more oil and 1/2 the garlic to the pan.
- Turn the heat off and turn the shrimp over with tongs.
- Cook the shrimp for 1 minute in the residual heat of the pan.
- Repeat for the other half of the shrimp.
- Shell the shrimp.
- Transfer the shrimp to the bowl with the tomato mixture and toss to combine.
Tips
- I refrigerate the tomato mixture until the shrimp are ready so that the tomatoes stay fresh.
- We cook the shrimp with the shells on so that they cook evenly and don’t burn
