Shrimp with Tomatoes
An easy 20 minute dinner recipe for Shrimp in Tomato Sauce - perfect for spooning over pasta or rice. Just a handful of ingredients and so much flavor!
In a medium bowl, combine the thawed cleaned shrimp with 1/2 teaspoon paprika, salt and pepper (about 1/4 teaspoon each), and half the minced garlic. Mix well.
Heat the 1 tablespoon of olive oil in a large skillet. Add the finely diced onion and the rest of the minced garlic. Saute over medium-high heat for about 3 minutes, or until the onion starts turning yellow. Don't let it burn. Use a spatula to move the onion to the edge of the skillet.
Add the shrimp to the center of the skillet, making sure each shrimp is touching the skillet. Cook undisturbed for 2-3 minutes, or until the shrimp tails start to turn pink. Drizzle in an additional tablespoon of olive oil if the skillet seems dry.
Add the can of diced tomatoes (with the liquid) and fresh herbs. Stir. Continue to cook for another 2-3 minutes, or until the shrimp is fully cooked and the tomatoes are heated through and released juices to make a nice sauce.
Garnish with fresh herbs and serve warm over pasta or rice.
I used a combination of fresh basil and oregano to cook the shrimp, and then garnished with sliced scallions.
Try adding a pinch of red pepper flakes for some spice, or topping with feta cheese or freshly grated Parmesan.
Ingredients
Directions
In a medium bowl, combine the thawed cleaned shrimp with 1/2 teaspoon paprika, salt and pepper (about 1/4 teaspoon each), and half the minced garlic. Mix well.
Heat the 1 tablespoon of olive oil in a large skillet. Add the finely diced onion and the rest of the minced garlic. Saute over medium-high heat for about 3 minutes, or until the onion starts turning yellow. Don't let it burn. Use a spatula to move the onion to the edge of the skillet.
Add the shrimp to the center of the skillet, making sure each shrimp is touching the skillet. Cook undisturbed for 2-3 minutes, or until the shrimp tails start to turn pink. Drizzle in an additional tablespoon of olive oil if the skillet seems dry.
Add the can of diced tomatoes (with the liquid) and fresh herbs. Stir. Continue to cook for another 2-3 minutes, or until the shrimp is fully cooked and the tomatoes are heated through and released juices to make a nice sauce.
Garnish with fresh herbs and serve warm over pasta or rice.