Herbed Shrimp and Tomatoes

A refreshing appetizer recipe for any occasion. Shrimp cocktail is extra divine when cherry tomatoes and fresh basil are tossed in just before serving.

Herbed Shrimp and Tomatoes Enlarge Image
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10 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
20 mins
Marinate:
10 mins
Cook:
4 mins
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Herbed Shrimp and Tomatoes

Ingredients
2
pounds fresh or frozen jumbo shrimp (20 to 21 per lb.)
2
tablespoons snipped fresh basil
1
tablespoon fresh lemon juice
3/4
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons extra-virgin olive oil
2
cups grape or cherry tomatoes
 
Lemon wedges (optional)
 
Snipped fresh basil (optional)
1
Basil Dipping Sauce

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In large bowl combine basil, lemon juice, salt, and pepper. Add shrimp. Toss to coat. Cover and marinate in refrigerator for 10 to 30 minutes.
  2. In a large skillet cook shrimp, half at a time, in hot oil over medium-high heat for 2 to 3 minutes or until shrimp are opaque, stirring often to cook evenly. Transfer shrimp to serving platter.
  3. Add tomatoes to shrimp; gently toss to combine. Serve with lemon wedges, snipped basil, and Basil Dipping Sauce. Serve warm or chill until serving time. Makes 8 servings.

From the Test Kitchen

One day before, peel and devein shrimp. (Thaw frozen shrimp.) Cover; refrigerate. Two hours ahead, finish preparing recipe as directed. Cover; refrigerate until serving. Serve chilled with Basil Dipping Sauce. Fresh oregano can be substituted for basil.

Nutrition Facts

(Herbed Shrimp and Tomatoes)
    Per serving:
  • 162 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 172 mg chol.,
  • 389 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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