Summer Sauté of Shrimp 🍤 + Cherry Tomatoes 🍅

Oh how I love super simple yet super flavorful recipes that are also good for you (i.e., healthy). 

The past few days have been ‘hot as Hades’ as my beloved grandmother, Evelyn, would say, and sometimes you want something light, yet another salad isn’t exactly what you had in mind. 

Scoop fresh large shrimp from your local fishmonger, a pint of cherry tomatoes, extra-virgin olive oil, a few cloves of fresh garlic and a handful of fresh basil or parsley, and voila! Dinner is served. 

Summer Sauté of Shrimp 🍤 + Cherry Tomatoes 🍅 

Serves 2 

2/3 - 3/4 lb large shrimp, peeled and deveined (scallops are great, too) 

1 pint ripe cherry tomatoes, halved 

2-4 tablespoons extra-virgin olive oil, divided 

3 cloves of garlic, finely chopped  

Himalayan salt crystal and freshly ground black pepper

Small handful roughly chopped parsley 

Make It!

1. heat 2 tablespoons olive oil in a sauté pan over low heat. Add the garlic and sauté for 15 seconds. Add the tomatoes, turn up the heat to medium-high and sauté, stirring frequently, until they have a soft consistency, about 7 minutes, or until the taste and look to your preference. You can lower the heat if the tomatoes begin to stick. Add a little salt and pepper if you would like.

2. Heat a large non-stick sauté pan with 1-2 tablespoons olive oil over medium-high heat. Add the shrimp in a single layer and cook about 1-2 minutes each side. Season with salt and pepper (optional). Remove from heat. 

3. To serve: divide the shrimp between two plates and garnish with parsley or basil. Enjoy! 

 

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