Shrimp With Tomatoes, Olives and Basil

Chef Kate's Note:

This simple main course can be ready in about 20 minutes.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 ½ lbs peeled shrimp
• ½ teaspoon coarse salt , divided
• 1 lb tomato , chopped into 1/2-inch pieces (about 2 cups chopped)
• ¼ cup white wine (water or vegetable stock may be substituted)
• 1⁄3; cup pitted kalamata olive , coarsely chopped
• 1⁄3; cup parsley , chopped
• 1⁄3; cup fresh basil , chopped

Directions:

1. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
2. 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.

Reviews

[Papa D]

This is absolutely fabulous! Wonderful blend of flavors. I used a 14.5 ounce can of diced tomatoes, drained and cut back on the basil, other than that I made as written. This will be saved in my seafood recipes and made often. Thanks for posting such a quick delicious meal . Made for July's Tag Game ~ Aceitunas ~ Olives.

[Robbin in Texas]

Very good! And you can tweek this alot! I added the some capers, olives and half of fresh jalapeno from the garden. You can have fun with this recipe or have it as is.

[Domestically Challenged]

This was delicious! I didn't have olives, I used a few capers instead and they worked just fine. Will definitely make this one again (and make more of it!).