20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers & Stuff for 2
Printable Version (Recipe Only)
As with my Cajun-Inspired Shrimp & Sausage, we enjoy the head-on, peel and eat shrimp for the delicious headfat and extra flavor from the shells, but you can use whatever kind of shrimp you like - with or without the head, with or without the peel.
Size wise, I recommend at least 21/25 count.
20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers & Stuff
Time: 20 minutes
Serves: 2, Easily doubled, but you'll need to add another 4 or 5 minutes of cook time at the end.
Printable Version
- 1 Tablespoon butter + 1 Tablespoon olive oil
- 1/2 a small onion, minced
- 3 cloves of garlic, minced
- 10 oz. basket of grape or cherry tomatoes
- 1 Tablespoon capers
- 1.5 Tablespoons caper brine
- zest of 1/2 a small lemon
- 1/3 cup unsalted chicken stock
- 1/2 to 1 teaspoon crushed red chili flakes
- 1+1/4 pounds shrimp
- optional: 1 Tablespoon chopped parsley
- optional: 3 or 4 lemon wedges if you like a little fresh lemon juice on your shrimp before you dig in (I do. :) )
1) In a large pan or pot, melt the butter with the oil over medium heat. Add the onion and garlic and saute until the onions turn translucent.
2) Turn the heat to medium high, add the tomatoes, capers, caper brine, and lemon zest, give it 2 or 3 good stirs to distribute the ingredients, and let the tomatoes cook until you hear 3 or 4 of them pop. Mash or pierce the tomatoes with a potato masher or a large fork at this point, then add the chicken stock and chili flakes and stir to redistribute the ingredients again.
3) Let the resulting sauce come to an active simmer for 2 or 3 minutes, then add the shrimp, gently fold to cover in sauce, and let the shrimp cook undisturbed for 3 or 4 minutes until the bottom side of the shrimp have turned orange and opaque. (Shrimp without shells will take a little less time to cook.) Give the sauce a taste at this point and adjust the salt if needed.
4) Gently fold again to flip and redistribute the shrimp and let them continue to cook for another 3 to 4 minutes or so on the other side or just until all the shrimp have turned orange and opaque on both sides.
Sprinkle with fresh parsley, serve lemon wedges on the side, and enjoy with crusty bread or 2 servings of al dente pasta tossed into the sauce.
shinae
As with my Cajun-Inspired Shrimp & Sausage, we enjoy the head-on, peel and eat shrimp for the delicious headfat and extra flavor from the shells, but you can use whatever kind of shrimp you like - with or without the head, with or without the peel.
Size wise, I recommend at least 21/25 count.
20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers & Stuff
Time: 20 minutes
Serves: 2, Easily doubled, but you'll need to add another 4 or 5 minutes of cook time at the end.
Printable Version
- 1 Tablespoon butter + 1 Tablespoon olive oil
- 1/2 a small onion, minced
- 3 cloves of garlic, minced
- 10 oz. basket of grape or cherry tomatoes
- 1 Tablespoon capers
- 1.5 Tablespoons caper brine
- zest of 1/2 a small lemon
- 1/3 cup unsalted chicken stock
- 1/2 to 1 teaspoon crushed red chili flakes
- 1+1/4 pounds shrimp
- optional: 1 Tablespoon chopped parsley
- optional: 3 or 4 lemon wedges if you like a little fresh lemon juice on your shrimp before you dig in (I do. :) )
1) In a large pan or pot, melt the butter with the oil over medium heat. Add the onion and garlic and saute until the onions turn translucent.
2) Turn the heat to medium high, add the tomatoes, capers, caper brine, and lemon zest, give it 2 or 3 good stirs to distribute the ingredients, and let the tomatoes cook until you hear 3 or 4 of them pop. Mash or pierce the tomatoes with a potato masher or a large fork at this point, then add the chicken stock and chili flakes and stir to redistribute the ingredients again.
3) Let the resulting sauce come to an active simmer for 2 or 3 minutes, then add the shrimp, gently fold to cover in sauce, and let the shrimp cook undisturbed for 3 or 4 minutes until the bottom side of the shrimp have turned orange and opaque. (Shrimp without shells will take a little less time to cook.) Give the sauce a taste at this point and adjust the salt if needed.
4) Gently fold again to flip and redistribute the shrimp and let them continue to cook for another 3 to 4 minutes or so on the other side or just until all the shrimp have turned orange and opaque on both sides.
Sprinkle with fresh parsley, serve lemon wedges on the side, and enjoy with crusty bread or 2 servings of al dente pasta tossed into the sauce.
shinae
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