Post by wilderness on Oct 18, 2022 10:07:15 GMT -5
Shrimp, olives and tomatoes-wilderness
Fish and seafood, Tomatoes
Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Difficulty: Easy Servings: 4 servings Source: Me
Ingredients
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 medium onion, sliced thin
2 to 3 anchovy fillets, finely chopped or anchovy paste
4 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1 cup garlic-stuffed olives, halved
1 cup ripe olives, halved
2 teaspoons drained capers
2 tablespoons of cold butter.
Chopped fresh Italian parsley
Hot cooked spaghetti, optional
Directions
In a large skillet, heat 1 tablespoon oil; sauté shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.
In same pan, heat remaining oil over medium heat; sauté onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, olives and capers; sauté until tomatoes are soft. 8-10 minutes. Add wine and let simmer until reduced by about half. Add cold butter in small pieces and stir until the butter is emulsified and the sauce has thickened. Add shrimp to warm through. Server over pasta of choice sprinkle with fresh chopped parsley.
Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.
Notes
This could be eaten without the shrimp. It is easy to convert to 2 servings which is what I make. I didn't have the anchovies so I omitted them. Mix up you choice of olives. A green salty olive is a must if non other.
