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Growing Solutions

A Quick & Easy Weeknight Dinner: Garlicky Shrimp with Tomatoes and White Wine

A Quick amp Easy Weeknight Dinner Garlicky Shrimp with Tomatoes and White Wine
Inspired by the garlicky shrimp at a tapas bar in NYC, El Quinto Pino, this dish is a definite winner on all fronts. It's quick , easy and delicious! Be sure to serve it with plenty of good, crusty bread to soak up the sauce.

  • 3 Tbsp. olive oil, plus more for drizzling
  • 3 to 4 cloves garlic, thinly sliced crosswise
  • 2 shallots, thinly sliced crosswise
  • 1 pint grape tomatoes, halved lengthwise
  • 1 pound (about 16) large wild shrimp, cleaned with shells removed (with tails left intact)
  • 1/2 tsp. red-pepper flakes
  • 2 to 3 tsp. fresh thyme leaves, plus more sprigs for garnish
  • 1 cup dry white wine
  • Fine sea salt and freshly ground black pepper
  • Couscous and/or crusty bread, for serving

In a large sauté pan, heat the olive oil over medium-high heat. Add the garlic and shallots and sauté, stirring occasionally, until fragrant, about 1 minute. Add the tomatoes and sauté, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the shrimp, red-pepper flakes, and thyme and sauté, stirring occasionally, until the shrimp are completely pink, about 3 minutes. Season to taste with salt and pepper. Add the white wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, 2 to 3 minutes. Taste and season with additional salt and pepper if necessary.

Arrange the shrimp on a warm platter or in a bowl, drizzle with olive oil and garnish with thyme sprigs. Serve with couscous and/or warm, crusty bread.

Serves 4

From The Yellow Table (Yellow Table Press) by Anna Watson Carl.

updated: 2 years ago