Shrimp and Tomatoes

By á-6884

After browning ingredients, pour off any oil, and deglaze the pan by adding water, stock, or wine, and then stirring with a wooden spoon to loosen the flavorful bits from the bottom. The liquid, bits and all, will be incorporated into the final dish.

Prep Time 25 minutes
Total Time 25 minutes
Yield Serves 4

Ingredients

• 1 tablespoon plus 2 teaspoons olive oil
• Coarse salt and ground pepper
• 1/8 teaspoon red-pepper flakes
• 3 garlic cloves, thinly sliced
• 2 tablespoons fresh lemon juice
• 6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
• 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
• 2 tablespoons fresh parsley, chopped

Preparation

Step 1

In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.