Sunday, April 14, 2013

Light, Lemony & Garlicky Shrimp with Cherry Tomatoes & Fresh Herbs

On the first, warm spring day we rode the bus to Harvard Square. I loved seeing all the bookworn students milling about in the open air cafes and restaurants. They were smiling, in need of a day outside, away from their studies.

After shopping at this wonderful chocolate store and having lunch at one of the bustling outdoor cafes, we came home for dinner. Whipping up this shrimp dish was very easy and fast. We went to bed that night happy and content. The sunshine, shopping and good food cured our cabin fever blues too.

Garlicky Shrimp Recipe

Some Notes

Fresh is always best when it comes to seafood. But, I find that Trader Joe's Wild Argentinian Shrimp are hard to beat when it comes to frozen. They're plump and tender with a faint lobster-like flavor. I use them in this recipe with good results. I usually defrost them in the fridge overnight, rinse and pat them dry with paper towels before sauteing because sometimes frozen shrimp can contain extra water. Chicken breast would work in this recipe too.

The shrimp are cooked in a wine and garlic infused broth. Steamed white rice is the perfect vehicle for soaking up lots of the perky sauce. Bread is also a great choice for dipping.        

If you don't have white wine, Vermouth is a good substitute.But I wouldn't use as much Vermouth. Any wine will work here. I've even used red wine, sherry or a touch of Marsala, in a pinch. It's not a fussy recipe. I like the flavor the wine adds. Use what you have on hand. But don't use cooking wine, ever.

A squeeze of fresh lemon and a flurry of herbs adds more sparkle to this light but satisfying dish.

This recipe is Featured on Healthy Aperture and Skinny Ms Eats

Serves two or three hungry eaters with rice and/or crusty bread for dipping.

You'll Need:
  • 16 oz of fresh or frozen shrimp. I used Trader Joe's Wild Argentinian Red Shrimp, defrosted in the fridge overnight. (see notes).
  • 1 pound carton of cherry or grape tomatoes, halved or quartered depending on their size
  • 4 garlic cloves, minced with a garlic press or a microplane zester
  • 1/2 teaspoon of dried oregano or basil,rub it between your fingers to release the flavor.
  • 1/2 cup of white wine. Do not use cooking wine. Use a wine you would drink on its own.
  • olive oil for cooking, I used extra virgin, unfiltered.
  • sea salt and fresh cracked pepper to taste
  • fresh basil or flat leaf parsley, drizzle of olive oil, lemon wedges, steamed rice and crusty bread for serving

The Rundown:

Cook the rice according to the package directions.

Meanwhile, in a large nonstick skillet, saute the shrimp in some olive oil with salt and pepper, over medium high heat, until they're just starting to cook. Add the tomatoes, a pinch more salt and pepper, the minced garlic, wine and oregano. Bring to a boil and then immediately turn down the heat. Cook for a few minutes longer or until the tomatoes start to soften and release their juices and the shrimp are cooked through. This goes very quickly. The tomatoes form a light sauce with the wine and garlic. Finish with fresh  herbs and a drizzle of best quality olive oil. Serve each diner a bowl of shrimp with lots of sauce, a lemon wedge and freshly steamed rice. Crusty bread is a good with this dish too.

More Recipes From Jilly...

Italian Hot Chocolate ~ Dark Rich Pure Bliss

Toss Some Shrimp Into My Favorite Light and Fresh Marinara Sauce

The Easiest Chocolate Mousse You'll Ever Make ~ Coconut Milk Mousse

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