Servings | 6 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 10 Minutes |
Total Time | 20 Minutes |
Difficulty | Intermediate |
Main Ingredient | Prawns |
Category | Seafood |
Meal | Lunch; Dinner |
Type | Main Dish; Side Dish |
Cuisine | American |
Cook Method | Sautéing; Stove Top |
Diet |
1 tablespoon olive oil
1 1/4 pounds large prawns (shrimp), peeled and deveined
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons dry white wine
4 tomatoes, peeled, seeded, and diced
1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
3 cloves garlic, minced
1/4 cup Niçoise olives, chopped pitted
2 tablespoons capers, rinsed and chopped
6 anchovy fillets, rinsed and finely chopped
1 tablespoon lemon zest, grated
1 tablespoon fresh flat-leaf (Italian) parsley, chopped
1 tablespoon fresh basil, chopped
1/2 teaspoon red pepper flakes (optional)
Heat the olive oil over medium-high heat and cook the shrimp (seasoned with the salt and pepper) for about 3 minutes. Turn the shrimp, and cook about 2 minutes longer or until opaque and pink. Remove from the pan and keep warm.
Deglaze the pan with the wine and add the fresh tomatoes, the sun-dried tomatoes, and the garlic. Decrease the heat to medium and simmer about 3 minutes or until the tomatoes are tender.
Add the remaining ingredients and cook for about 2 minutes longer. Return the shrimp to the pan and toss to coat. Serve immediately.
Calories: 284 cal
Total fat: 8g
Saturated fat: 1g
Monounsaturated fat: 4g
Cholesterol: 132mg
Sodium: 588mg
Carbohydrate: 23g
Fiber: 4g
Protein: 31g