Shrimp With Sun-Dried Tomatoes
Published April 24, 2017
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
½ cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 34 milligrams cholesterol; 125 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 224 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
- 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.
- 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.
Private Notes
Comments
Sun-dried tomatoes in oil? Or dried, ready-to-eat?
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!
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!
Delicious! Easy! Sun dried tomatoes in oil, not dried. I would suggest adding some red pepper flakes. A new staple of our household.
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.
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.