Tomatoes and basil are a staple of Italian cuisine. By choosing to use large shrimps, this recipe unites the crisp, snappy texture of shrimp with the rich, vibrant flavor of the tomatoes and basil.
Paprika is a spice that is made from grinding the dried pods of mild varieties of the pepper plant (Capsicum annuum L.), ranging from the sweet bell pepper to the milder chili peppers. This spice boosts the lively, red color of the dish and can add quite a bit of heat, if you decide to use a smoky, hot version of paprika.
Total Time: 15 minutes
Ingredients:
8 oz. large shrimp, deveined
5 oz. (.5 pint) grape tomatoes, halved
1/4 cup basil, roughly chopped
4 cloves of garlic, finely chopped
2 tbsp. olive oil
2 tsp. paprika
salt and pepper to taste
Instructions:
1) Heat olive oil in pan and sautée garlic for 1 minute over medium heat.
2) Add shrimp and paprika, and season with salt and pepper. Cook shrimp for 4 minutes on one side.
3) Flip shrimps to cook on the other side and add tomatoes. Cook for 3 minutes until the shrimp has turned completely pink.
4) Add basil and stir to combine. Serve immediately.
Tips:
Shrimp will overcook and turn tough very quickly, so be sure to check on them frequently. Medium shrimp that are 2 – 3 inches long take about 3 minutes to cook; and, larger shrimp take 4 – 6 minutes. Your sign that the shrimp is ready is when it changes color from gray to pink.
