Print

Shrimp with Capers, Olives and Tomatoes

Prevent your screen from going dark

Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • 1/4 cup olive oil
  • 3 garlic cloves, sliced
  • 2 tablespoons capers
  • 1/2 cup chopped pitted black olives
  • 2 1/2 cups chopped fresh tomatoes (canned are fine; drain their juice)
  • 1 1/2 pounds peeled shrimp, preferably wild and domestic
  • Salt and pepper
  • Zest from one lemon, optional
  • Chopped fresh parsley or basil for garnish

Instructions

  1. Put the olive oil in a large skillet over medium heat. Add the garlic, capers, and olives and cook, stirring occasionally, until the garlic is golden, 2 to 3 minutes.
  2. Add the tomatoes and turn the heat up to medium-high. Cook, stirring occasionally, until the tomatoes break down and the mixture is saucy, 3 to 4 minutes. Return the heat to medium.
  3. Add the shrimp, sprinkle with salt and pepper, and toss to coat in the sauce. Cook, stirring occasionally, until the shrimp are pink all over, 4 to 5 minutes (if the pan gets too dry, add a splash of water and stir). Stir in the lemon zest and parsley, and serve.

— Recipe from The New York Times