How to Prepare Delicious 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2

How to Prepare Delicious 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2 Delicious, fresh and tasty.

20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2. Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. It's like fine dining at home! This Mediterranean-inspired vegan picnic dinner features traditional fare like tabbouleh, hummus, olives Many scampi recipes involve cooking the shrimp with the other ingredients.

Luckily for us, Koula Barydakis has given us a traditional Greek shrimp recipe that made me love shrimp again!

This version features shrimp, spinach, tomatoes, olives, and feta.

It comes together in a jiffy and uses only one pan to cook and serve!

You can have 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2 using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2

1. Prepare 1 Tablespoon of butter + 1 Tablespoon olive oil.

2. It’s 1/2 of a small onion, minced.

3. Prepare 3 cloves of garlic, minced.

4. You need 10 oz. of basket of grape or cherry tomatoes.

5. Prepare 1 Tablespoon of capers.

6. You need 1.5 Tablespoons of caper brine.

7. You need of zest of 1/2 a small lemon.

8. Prepare 1/3 cup of unsalted chicken stock.

9. It’s 1/2-1 teaspoon of crushed red chili flakes.

10. It’s 1 of +1/4 pounds shrimp.

11. Prepare of optional: 1 Tablespoon chopped parsley.

12. It’s of optional: 3 or 4 lemon wedges if you like a little fresh lemon juice on your shrimp before you dig in (I do. :) ).

After five minutes remove the cover and top with crumbled feta.

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20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2 instructions

1. In a large pan or pot, melt the butter with the oil over medium heat. Add the onion and garlic and saute until the onions turn translucent..

2. Turn the heat to medium high, add the tomatoes, capers, caper brine, and lemon zest, give it 2 or 3 good stirs to distribute the ingredients, and let the tomatoes cook until you hear 3 or 4 of them pop. Mash or pierce the tomatoes with a potato masher or a large fork at this point, then add the chicken stock and chili flakes and stir to redistribute the ingredients again..

3. Let the resulting sauce come to an active simmer for 2 or 3 minutes, then add the shrimp, gently fold to cover in sauce, and let the shrimp cook undisturbed for 3 or 4 minutes until the bottom side of the shrimp have turned orange and opaque. (Shrimp without shells will take a little less time to cook.) Give the sauce a taste at this point and adjust the salt if needed..

4. Gently fold again to flip and redistribute the shrimp and let them continue to cook for another 3 to 4 minutes or so on the other side or just until all the shrimp have turned orange and opaque on both sides..

5. Sprinkle with fresh parsley, serve lemon wedges on the side, and enjoy with crusty bread or 2 servings of al dente pasta tossed into the sauce..

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