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

Name: 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2
Yield: 2 servings
Cuisine: American
Ingredients: 1 Tablespoon butter + 1 Tablespoon olive oil; 1/2 a small onion, minced; 3 cloves garlic, minced; 10 oz. basket of grape or cherry tomatoes; 1 Tablespoon capers; 1.5 Tablespoons caper brine; zest of 1/2 a small lemon; 1/3 cup unsalted chicken stock; 1/2-1 teaspoon crushed red chili flakes; 1 +1/4 pounds shrimp; optional: 1 Tablespoon chopped parsley; optional: 3 or 4 lemon wedges if you like a little fresh lemon juice on your shrimp before you dig in (I do. :) )

x @cook_5886383

We enjoy head-on, peel and eat shrimp for the delicious headfat and extra flavor from the shells, but you can use whatever kind of shrimp you like - with or without the head, with or without the peel.

Size wise, I recommend at least 21/25 count.

This recipe serves 2 and is easily doubled, but you just have to add another 4 to 5 minutes of cooktime.

Size wise, I recommend at least 21/25 count.

This recipe serves 2 and is easily doubled, but you just have to add another 4 to 5 minutes of cooktime.

x @cook_5886383

Size wise, I recommend at least 21/25 count.

This recipe serves 2 and is easily doubled, but you just have to add another 4 to 5 minutes of cooktime.

Size wise, I recommend at least 21/25 count.

This recipe serves 2 and is easily doubled, but you just have to add another 4 to 5 minutes of cooktime.

Saved

Ingredients

2 servings

1 Tablespoonbutter + 1 Tablespoon olive oil
1/2a small onion, minced
3 clovesgarlic, minced
10 oz.basket of grape or cherry tomatoes
1 Tablespooncapers
1.5 Tablespoonscaper brine
zest of 1/2 a small lemon
1/3 cupunsalted chicken stock
1/2-1 teaspooncrushed red chili flakes
1+1/4 pounds shrimp
optional: 1 Tablespoon chopped parsley
optional: 3 or 4 lemon wedges if you like a little fresh lemon juice on your shrimp before you dig in (I do. :) )

Saved

Steps

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.