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Shrimp with Capers, Olives and Tomatoes

Photos: Daniel Meyer

BY The Editors

PUBLISHED January 10, 2024

Canned tomatoes are totally fine here, but this dish actually makes very good use of subpar out-of-season tomatoes (you cook them until they break down anyway), so if you have those in your fridge, use them up. You could toss this shrimp with pasta or white beans, serve it over rice, or with some crusty bread and a simple salad. Or, as in the photo below, tossed with croutons, a handful of arugula, and some grated parmesan.

 

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A quick note on shrimp: As you likely know, much of the farmed shrimp that’s sold around the world is not only environmentally unsustainable but also relies on what amounts to slave labor. If you’re going to cook shrimp, try to find some that’s wild-caught and domestic.

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Shrimp with Capers, Olives and Tomatoes

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