June 20, 2013

Shrimp with Tomatoes and Capers {Recipe}

Seems I took an unplanned break from blogging the last couple of weeks... it was needed and with a graduating 5th grader and other things to keep me busy, blogging had to take a backseat.  Gotta live in the moment sometimes and now that things appear to have calmed down a bit, I'm back at it!  I hope there are a few of you out there who are still with me!

So, last week I was working my way back into experimenting and adapting recipes in the hopes of finding some new favorites.  I do have a few new recipes to share in upcoming posts... but, first I've got a quick and flavorful dinner that you'll want to make soon!

Shrimp with tomatoes over spaghetti squash
I'm always looking for something quick and easy in the evenings - especially in the summer months.  This dish goes together in less than 30 minutes!

The only thing that took longer was the spaghetti squash I served mine over... that takes about 45 minutes to bake in the oven, but you could make that ahead of time and reheat it when ready to serve with the shrimp dish.  You could also serve it over pasta and the pasta would be finished around the time the shrimp is ready.

Another tip with this dish is to keep frozen, peeled shrimp on hand... put in the fridge in the morning so that it can defrost during the day, then it'll be ready to go when you are ready to start cooking.  I bought shrimp from the seafood counter and I had to peel and devein it... so that added a bit of time.




Here are some other shrimp dishes that you might want to try in the coming weeks:

Stacey Snacks:  Ina's Roasted Shrimp over Orzo
Aggie's Kitchen: Shrimp Salad
Culinary Colleen:  Spicy Cajun Shrimp




Shrimp with Tomatoes and Capers


Note: Parisien Bonne Herbs are a blend that I love from Penzey's. It's a combination of chives, dill, basil, French tarragon, chervil and white pepper.

Ingredients
  • 1 1/2 tablespoons olive oil
  • 1/2 to 3/4 cup diced onion
  • 3 tablespoons white wine
  • 1 pound shrimp, peeled and deveined
  • 2 teaspoons Parisien Bonnes Herbs (Penzey's see note)
  • 14.5 ounce can diced tomatoes, undrained
  • 2 teaspoons capers, drained
Cooking Directions
  1. Heat oil in a large skillet; add onions and sauté until softened. Add white wine and cook over low heat until reduced.
  2. Add shrimp, turn over after 2 minutes.
  3. Sprinkle the herbs over the shrimp, add tomatoes and capers; stir to combine. Allow to simmer for about 3 minutes, until the shrimp is fully cooked.
  4. Serve over pasta or spaghetti squash.

Note:  The link to the cookbook will take you to Amazon where you can find out more about the cookbook and purchase, if you choose.  I receive a small referral fee for any purchases made through my links to Amazon.


 Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

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