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Shrimp with Tomatoes, Capers, and Lemon |
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Serves: 4
Print this Recipe
(Gamberi in Salsa)
Category: Shrimp, Lobster, and Scallops
This is one of those quick, adaptable recipes that Italians do so well. Serve it as is for a speedy shrimp main dish, or toss it with pasta and some extra-virgin olive oil for a hearty meal.
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, lightly smashed
Salt
1 pint grape or cherry tomatoes, halved or quartered if large
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon grated lemon zest
1 In a 10-inch skillet, heat the oil over mediumhigh heat. Add the shrimp, garlic, and a pinch of salt. Cook until the shrimp turn pink and lightly golden, about 1 to 2 minutes per side. Transfer the shrimp to a plate.
2 Add the tomatoes and capers to the pan. Cook, stirring frequently, until the tomatoes are slightly softened, about 2 minutes. Return the shrimp to the pan and add the parsley and salt to taste. Stir well and cook 2 minutes more.
3 Add the lemon zest. Discard the garlic and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Shrimp with Tomatoes, Capers, and Lemon comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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