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

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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.

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Ingredients

2 servings
  1. 1 Tablespoonbutter + 1 Tablespoon olive oil
  2. 1/2a small onion, minced
  3. 3 clovesgarlic, minced
  4. 10 oz.basket of grape or cherry tomatoes
  5. 1 Tablespooncapers
  6. 1.5 Tablespoonscaper brine
  7. zest of 1/2 a small lemon
  8. 1/3 cupunsalted chicken stock
  9. 1/2-1 teaspooncrushed red chili flakes
  10. 1+1/4 pounds shrimp
  11. optional: 1 Tablespoon chopped parsley
  12. optional: 3 or 4 lemon wedges if you like a little fresh lemon juice on your shrimp before you dig in (I do. :) )

Cooking Instructions

  1. 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. 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. 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. 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. 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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