Shrimp With Sun-Dried Tomatoes
Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways “better than ‘real’ tomato flavor.” In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.
- Total:
- Serves: 4 persons
Ingredients
- ¼cup extra virgin olive oil
- Several sprigs thyme
- 1tablespoon minced garlic
- 1cup sun-dried tomatoes, roughly chopped
- 2tablespoons capers, drained if necessary
- ½cup fish stock or dry white wine
- 16to 24 large shrimp, peeled
- Salt and pepper
- Chopped fresh basil
Instructions
Step 1
Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.Step 2
Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.Step 3
Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.