The pan-seared shrimp with cherry tomatoes is a simple and tasty main dish that can also be served as an appetizer. Quick to prepare and full of flavor, it is the ideal choice for a light dinner or an outdoor summer lunch.
This dish embodies the essence of Mediterranean cuisine, combining the delicacy of shrimp with the sweetness of cherry tomatoes to create a perfect balance of flavors. I often serve them as an appetizer before a barbecue with shrimp skewers and squid.
The recipe is really simple, after cleaning the shrimp very well you just need to sear them with a few tablespoons of oil and a shallot, deglaze with white wine, add some fresh cherry tomatoes, and sauté everything for a few minutes. Easy, quick, and delicious.
If you can’t find fresh shrimp you can easily use frozen ones, they are a great alternative for those who don’t have time to go to the fish market.
Try also these other fish recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 434.27 (Kcal)
- Carbohydrates 11.33 (g) of which sugars 3.61 (g)
- Proteins 7.97 (g)
- Fat 40.95 (g) of which saturated 5.81 (g)of which unsaturated 0.02 (g)
- Fibers 1.54 (g)
- Sodium 270.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.32 lbs shrimp tails (large)
- 4 cups cups cherry tomatoes (or grape tomatoes)
- 3.5 oz extra virgin olive oil
- 1 shallot (large or two small)
- 1/2 cup white wine
- 1/4 cup tomato puree
- to taste salt
- to taste pepper
- to taste parsley (fresh)
Tools
- 1 Cutting board
- 1 Pan large
- 1 Knife
Method
Clean the shrimp by removing the shell and the black thread inside (the intestine). Rinse them well under cold water.
Wash the cherry tomatoes and cut them into quarters, if they are very small cut them in half.
Wash and finely chop the parsley.Peel the shallot and chop it finely.
In a large pan, sauté the shallot with the extra virgin olive oil, add the shrimp tails and cook them for a couple of minutes over high heat, deglaze with the white wine and let it evaporate.
Remove the shrimp from the pan and set them aside.
Add the chopped cherry tomatoes and the tomato puree to the seasoning formed in the pan, sauté everything over high heat for 6/7 minutes; add the shrimp again, adjust salt and pepper, let it flavor for a couple of minutes and turn off the heat.
Finish with fresh parsley.
The pan-seared shrimp with cherry tomatoes are ready, serve them hot with toasted bread.
Tips
Storage
The pan-seared shrimp with cherry tomatoes can be stored for 1 or 2 days in the fridge in an airtight container.
*****************************
For recipe tips, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social media
