Shrimp with Olives, Tomato and Basil
Monday, 19 September 2016
| Prep Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 1 lbs Peeled shrimp
- 1 teaspoon Sea Salt or Course Salt divided
- 1 lb tomatoes chopped into 1/2-inch pieces (about 2 cups chopped)
- 1 cup white wine water or vegetable stock may be substituted
- 1 cup pitted kalamata olives coarsely chopped
- 1 cup parsley chopped
- 1 cup fresh basil chopped
Ingredients
| |
Instructions
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
- Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.
Recipe Notes
278 Calories
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