| Yield: | 1 serving |
| Yield: | 1 serving |
Ingredients
- 1/2 cup quartered vine-ripened grape or cherry tomatoes
- 2 teaspoons finely chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 6 ounces medium-large shrimp, shelled and deveined
- 2 teaspoons extra-virgin olive oil
- 1/2 small clove garlic, minced
Instructions
- In a medium bowl, combine the tomatoes and basil. Season with salt and pepper to taste and set aside while you saute the shrimp.
- Put the shrimp in a pie pan and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pan.
- Heat a medium skillet over medium heat. Season one side of the shrimp with salt and pepper; add the oil to the pan and turn the heat to high. Invert the pie pan over the skillet so the shrimp fall into the pan all at once.
- Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add the garlic to the pan. Turn the shrimp over with tongs. Turn the heat off and cook the shrimp for 1 minute in the residual heat of the pan. Shake the pan to combine the shrimp with the garlic and then transfer them to the bowl with the tomato mixture. Toss to combine. Serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 243 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 35 g |
| Cholesterol | 274 mg |
| Sodium | 627 mg |
| Serving Size | 1 of 1 servings |
| Calories | 243 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 35 g |
| Cholesterol | 274 mg |
| Sodium | 627 mg |
Reviews
Great Tasting, very easy to make. Presentation was wonderful.
Trisha, Brick
Trisha, Brick
I didn’t have any cherry or pearl tomatoes, so I diced some ripe BC HotHouse tomatoes instead. I was unsuccessful at neatly flipping the shrimp from the pie plate into the pan – but no matter. They were excellent! I used about a cup of tomatoes & a generous tablespoon of fresh basil to 1lb of shrimp. Next time, I’ll use more tomatoes; this dish will be superb when the local ones are in season.
This was such an easy dish to make. I made it for my Greek husband and my inlaws. There were no leftovers and the table was silent! Next time, I will put this over angel hair (with garlic and oil). It is great by itself, but I think it would be better served up with something else. Also–do a little more tomato mixture–that went really fast!