Garlic Shrimp With Basil & Tomatoes |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 2 |
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We like more garlic, tomatoes & basil than the original; and we quickly saute the shrimp & garlic in a pan. It's very good over pasta or even rice, but we usually serve it with crostini. Topping the bread (or crostini) with some of the tomato/basil mixture makes it even better. It's quick, has lots of flavor, even with supermarket tomatoes & basil in the middle of winter. I also found 2 servings to be more realistic than the recommended 4; shrimp are pretty low calorie, and even with the crostini, it's a pretty low kcal meal. Ingredients:
2 cups small tomatoes, halved (cherry or grape tomatoes) |
2 -3 tablespoons chopped fresh basil (to taste) |
kosher salt |
fresh ground black pepper, to taste |
2 -4 teaspoons olive oil |
1 lb peeled & de-veined shrimp, fresh |
2 -4 teaspoons garlic, minced (or to taste) |
Directions:
1. If using larger than cherry or grape tomatoes, cut them in segments about the same size as your shrimp. In a medium bowl, combine tomatoes & basil. Season with salt & pepper; set aside.
2. Rinse, drain & pat shrimp dry; season with salt & pepper. Heat a large saute pan or skillet over medium heat; when hot, add shrimp and saute for about 1 minute. Add garlic, and continue to saute shrimp until pink and cooked through.
3. Add shrimp and garlic to bowl of tomatoes & basil, and toss well. May be served hot (or at room temperature, per the original recipe).
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