Shrimps & Roasted Cherry Tomatoes & Basil

By Angelika Hanna

This recipe is inspired by a variety of shrimp recipes. It turned out deliciously and is quick and easy to cook. A perfect light summer lunch for a busy weekday.


Prep Time: 15 min

Cook Time: 15 min + 20 min to roast tomatoes

Yield: 2 servings

Cuisine: Italian-inspired, American

Author: Angelika Hanna / Zest4Food


  • 400 g (1 medium-sized package) pre-cooked, de-veined shrimps, frozen
  • 3 shallots
  • 1 garlic clove (optional)
  • extra virgin cold-pressed olive oil
  • 1 tbsp butter
  • 1 pint cherry tomatoes
  • 1/2 cup vegetable broth
  • 1/4 cup white wine
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • A few pinches of hot red pepper flakes (optional)
  • Fresh basil, chopped


How to de-frost frozen shrimps:

Place your frozen shrimps in a sieve in a bowl with cold water so that all shrimps are covered in water. Let the shrimps de-frost for about 10 min. Change the water in the bowl and rinse the shrimps in the sieve. Give the shrimps another 5 min plus in the water to completely de-frost. Give the shrimps in the sieve a last rinse. Spread them on a paper towel or kitchen towel and pat them dry.

Roast cherry tomatoes in the oven:

Spread your cherry tomatoes on a baking sheet large enough that the tomatoes are not crowded. Drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast the tomatoes in a preheated oven at 400 degrees Fahrenheit for about 20 min, or until the tomatoes crack open.

Cook the shrimp dish:

  1. In a large frying pan, heat the olive oil.
  2. Place the shallots in the pan and cook over medium heat until they turn translucent.
  3. Reduce the heat to medium-low and add the garlic. Cook for 2 min.
  4. Add butter and let melt.
  5. Scrape the roasted tomatoes with any collected juices from the baking sheet into the pan with the shallots and the garlic.
  6. Add the shrimps. Stir together.
  7. Stir in the vegetable broth and the wine.
  8. Season with salt and pepper. Sprinkle some hot red pepper flakes in your meal (if you desire a spicy version of your shrimp dish.)
  9. Bring the mixture to boil and then lower the heat to a simmer.
  10. Simmer uncovered for 10-15 min, stirring frequently. (The sauce will reduce and thicken. If needed, add a bit more vegetable stock.)
  11. Add chopped fresh basil leaves, stir, and cook for another minute to blend in the flavors.
  12. Adjust your seasoning with more salt and pepper if needed.

Serve with or without pasta. I did not add any side dish as a lunch.



One thought on “Shrimps & Roasted Cherry Tomatoes & Basil

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s