Spicy Garlic Sun Dried Tomato Shrimp

• Gluten free

• Seafood

  • 2 1/8 lb Shrimp, large

• Produce

  • 2 tbsp Basil, fresh
  • 1 tbsp Garlic
  • 1 cup Grape or cherry tomatoes
  • 1 tsp Red pepper or chili flakes

• Baking & Spices

  • 3/4 tsp Salt

• Oils & Vinegars

  • 4 tsp Reserved sun dried tomato oil
  • 7 1/8 oz Sun dried tomato strips in oil

Found on cafedelites.com

Description

Ingredients

• 4 teaspoons reserved sun dried tomato oil*
• 1 pound | 500 g large uncooked shrimp (prawns), peeled and deveined with tails on
• 1 tablespoon garlic, minced or crushed
• 3½ oz | 100 g sun dried tomato strips in oil, drained
• 1 cup grape or cherry tomatoes, halved
• ¾ teaspoon salt (or to taste)
• 1 teaspoon red pepper or chili flakes (adjust to your preference)
• 2 tablespoons fresh chopped basil (or parsley)

Directions

• Heat 2 teaspoons of the reserved sun dried tomato oil in a large skillet or nonstick pan over medium-high heat. Add the shrimp in small batches, frying each batch for 1-2 minutes each side until they are just cooked through. Do not over cook them, or they will be rubbery. (or if you prefer, fry them all at once). Remove each batch to a plate and once theyre cooked, and set aside.
• Heat the remaining 2 teaspoons of the reserved oil in the same skillet. Add the garlic and fry until fragrant (about 30 seconds). Add the sun dried tomatoes and grape / cherry tomatoes, salt and red pepper / chili flakes. Cook, stirring a few times, until tomatoes begin to soften (about 2-3 minutes).
• Return shrimp back into the skillet and heat through. Stir in basil (or parsley).
• Remove from heat and serve immediately over pasta, rice, cauliflower, rice, mashed potatoes, smashed potatoes or vegetables.