Shrimp With Sun-Dried Tomatoes

By Mark Bittman

Shrimp With Sun-Dried Tomatoes
Total Time
20 minutes
Rating
5(725)
Comments
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Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways “better than ‘real’ tomato flavor.” In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

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Ingredients

Yield:4 to 6 servings
  • ¼cup extra virgin olive oil
  • Several sprigs thyme
  • 1tablespoon minced garlic
  • 1cup sun-dried tomatoes, roughly chopped
  • 2tablespoons capers, drained if necessary
  • ½cup fish stock or dry white wine
  • 16 to 24large shrimp, peeled
  • Salt and pepper
  • Chopped fresh basil
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.

  2. Step 2

    Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.

  3. Step 3

    Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

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Ratings

5 out of 5
725 user ratings
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Comments

irina

Sun-dried tomatoes in oil? Or dried, ready-to-eat?

Dinner Party Appetizer!

Just made a small portion to test out the recipe before my dinner party. It was delicious and easy; it punches a big "wow" when served bubbling from the oven.
I used wine and will next time really let it cook with the garlic, tomatoes, olive oil to allow more of the flavors to deepen. I skipped the sprinkling of the s&p and basil (forgot, really); it is needed.
I will serve it with crusty bread to be dipped in the sauce much like a tapas.
A recipe with many future opportunities!

Franco

we've been making this dish for several years now and it's always a treat. We have served it with rice, crusty bread or with vermicelli (tonight). I've found that proportions are not critical for this recipe and you can add extra of ingredients you like (e.g., extra garlic and sun-dried tomatoes) and it still tastes great. A little heat is definitely good as suggested by others (red pepper flakes in the step with the garlic, etc). Ottimo!

Chez Fielding

i made this as written tonight and it was good but not great. I used wine. Maybe with sautéed shallots as some suggested. Maybe a bit of lemon juice and some steamed broccoli added in. Overall just meh. I might try it again with some additions.

CrazyViv

Following notes from others, I used what I had in the house: sun dried tomatoes in oil, lots of garlic, capers, dried thyme, s & p. When this was cooked, I added wine, more wine, and even more wine as it all cooked down. I cooked the shrimp in the pan, served it over pasta. It was so much better than I expected as it didn't look like anything special. I don't drink but the concentrated wine flavor was delicious--I wanted to lick the pan! This recipe will go on our shrimp rotation.

Victoria C

DO NOT USE A HALF CUP OF FISH SAUCE!!!! It was so salty it was inedible. With nearly 1500 mg of sodium in a tablespoon of fish sauce, this dish tops out at 12,000 mg of sodium!

Jack

There is no fish sauce listed in the recipe ingredients

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