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