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

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, 20 minute mediterranean-inspired shrimp with tomatoes & capers for 2. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2 is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2 is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 20 minute mediterranean-inspired shrimp with tomatoes & capers for 2 using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2:
  1. Get 1 Tablespoon butter + 1 Tablespoon olive oil
  2. Make ready 1/2 a small onion, minced
  3. Get 3 cloves garlic, minced
  4. Prepare 10 oz. basket of grape or cherry tomatoes
  5. Get 1 Tablespoon capers
  6. Make ready 1.5 Tablespoons caper brine
  7. Take zest of 1/2 a small lemon
  8. Get 1/3 cup unsalted chicken stock
  9. Get 1/2-1 teaspoon crushed red chili flakes
  10. Prepare 1 +1/4 pounds shrimp
  11. Get optional: 1 Tablespoon chopped parsley
  12. Get optional: 3 or 4 lemon wedges if you like a little fresh lemon juice on your shrimp before you dig in (I do. :) )
Instructions to make 20 Minute Mediterranean-Inspired Shrimp with Tomatoes & Capers for 2:
  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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