Shrimp with Tomatoes

1 lb shrimp thawed if frozen, peeled and tails removed

1/2 teaspoon paprika

Salt & pepper about 1/4 teaspoon each, more or less to taste

3 garlic cloves finely minced

1 tablespoon olive oil

1/2 onion finely diced

1/4 cup fresh herbs such as oregano, basil, or parsley finely diced (see notes)

1 14 oz can diced tomatoes

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 154

% Daily Value *
Total Fat 5g8%

Saturated Fat 1g5%
Cholesterol 286mg96%
Sodium 883mg37%
Potassium 120mg4%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Shrimp with Tomatoes