fast and easy

​When I was shopping the other morning at Wegmans, I noticed in their seafood case fresh caught shrimp from North Carolina for $14.99/lb. I was looking for weeknight meals and shrimp would be something different. When I returned home, my husband suggested grilled shrimp, however, I found a luscious recipe on The New York Times Cooking website for Shrimp with Sun-Dried Tomatoes by Mark Bittman. With few ingredients required and 20 minutes to prepare, I would have an easy night.

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​Other than the shrimp you’ll need extra virgin olive oil, several sprigs of fresh thyme, minced garlic, sun-dried tomatoes, capers, fish stock or white wine, salt, pepper and fresh basil. Lucky for me my herb garden has thyme coming back from its winter rest and my new basil plant is starting take off. For this recipe, I used white wine in place of fish stock and I mistakenly purchased oil packed sun-dried tomatoes; both worked well. I also used a cast iron skillet to prepare this dish.
 
A quick sauté of the tomatoes, garlic and capers was done it a bit of oil. Next the wine was added and brought to a boil. Shrimp went in next and both sides were coated with the pan juices before going under the broiler. Several minutes under the broiler and it was time to serve. I served the shrimp and pan sauce on a bed of spaghetti that was lightly dressed with fresh tomato sauce. Oh, my goodness…this was fabulous! My husband commented again that this was a restaurant quality meal. My friend commented on Facebook that she would like to try this recipe using scallops (ShopRite currently has dry, wild caught local sea scallops, 16-20 count on special with a Price Plus Card for $16.99/lb.) This is a recipe that I’ll keep handy for both a quick weeknight meal and for company.

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Shrimp with Sun-Dried Tomatoes
By Mark Bittman
New York Times Cooking
Featured in:   Catching Up, Finally, With A Worthy Trend
 
Yield: 4 to 6 servings
Time: 20 minutes
 
INGREDIENTS
 
¼ cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
½ cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil
 
PREPARATION
 

1. Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
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.
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.

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