| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup quartered vine-ripened grape or cherry tomatoes
- 2 teaspoons finely chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds medium-large shrimp, shelled and deveined
- 4 teaspoons extra-virgin olive oil, divided
- 1 large 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.
- Divide the shrimp between two 8-or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season one side of the shrimp with salt and pepper; add a teaspoon of oil to each pan and turn the heat to high. Invert a pie pan over a skillet so the shrimp fall into the pan all at once. Repeat with the other shrimp. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon oil and half the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 172 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 214 mg |
| Sodium | 965 mg |
| Serving Size | 1 of 4 servings |
| Calories | 172 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 214 mg |
| Sodium | 965 mg |
Reviews
The “pie plate flip” didn’t work the first 2 times I tried it, so now I just quickly saute the shrimp & garlic in a heavy skillet. This is very good with supermarket fresh basil and any good quality tomatoes, but it is stellar when basil & tomatoes are in season.
Made this last night(in 2 pans) like they suggest. Really fast cooking and so tasty. Must have all your “mise en place” to get it all coordinated. Great recipe, flavors were phenomenal!
I’ll make it again!
Also, served with a little wild rice with mushrooms.
I’ll make it again!
Also, served with a little wild rice with mushrooms.