This dish could hardly be any easier to make. If you have garlic, little tomatoes, and shrimp on hand, you can have a crazy delicious dinner in minutes. I find this goes particularly well with the equally summery Coconut Creamed Corn.
See Also
Salt and Pepper Shrimp
Ginger Shrimp
Grilled Shrimp With Lemon Butter
Ingredients
- 2 pints tiny cherry tomatoes
- 2 cloves garlic
- 2 Tablespoons extra virgin olive oil
- 2 pounds peeled and deveined shrimp
- Sea salt to taste
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes 4 servings
Preparation
- Remove any stems or leaves from the tomatoes and rinse them. Set them aside (but don't pat dry!).
- Peel the garlic and slice it as thinly as you can.
- Heat a large saute or frying pan over medium heat. Add the oil. When it's hot (it will shimmer on the surface), add the tomatoes, with any water still clinging to them. It will sizzle and possibly splatter, so it's best to do this with a lid in hand, held before you as a shield, and ready to plop on top of the pan.
- Cover the pan with aforementioned lid.
- Cook, lifting the lid to stir things up now and again, until the tomatoes "burst" open (you want their skins to split open so you know they're cooked and they start to release their juices). How long this takes really depends on the tomatoes at hand, but give them at least 10 minutes to break down a bit and make a sauce.
- Add the shrimp. Stir to coat them with the tomatoes. Cook, stirring frequently, just until the shrimp are cooked through, about 2 minutes, depending on their size.
- Season to taste with salt. Serve hot, warm, or even at room temperature (if doing this, take them off the heat a bit before they're done cooking, since they'll sit around and cook a bit more as they're cooling off.