Sun-Dried Tomato and Garlic Shrimp
Serve up a healthy, family-friendly dinner in just 15 minutes from start to finish with our Sun-Dried Tomato and Garlic Shrimp. Serve this one-skillet dish alongside pasta, rice, salad or bread for a complete meal.
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon garlic, minced
- 1 cup sun-dried tomatoes packed in oil, roughly chopped
- 3 tablespoons capers, drained
- ½ cup vegetable stock or dry white wine
- 16-24 large raw shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for serving)
- ½ lemon (for serving)
Instructions
- Place oven rack in the highest position in oven and preheat broiler.
- In a large ovenproof skillet, warm oil over medium heat. Add the garlic, sun-dried tomatoes and capers. Cook until mixture begins to sizzle, then add the stock or wine. Bring to a boil for about 1 minute, then add the shrimp and coat with sauce.
- Transfer skillet to oven to finish cooking the shrimp under the broiler, about 3 to 5 minutes, flipping shrimp about halfway through cooking.
- Remove skillet from oven and finish with a sprinkle of salt, pepper and parsley and a squeeze of lemon juice.
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