1 1/2 lbs
coarse salt, divided
tomato, chopped into 1/2-inch pieces
( about 2 cups chopped)
( water or vegetable stock may be substituted)
pitted kalamata olive, coarsely chopped
fresh basil, chopped
- 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. 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.