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