2/3 to 3/4 lb large shrimp, peeled and deveined (scallops are great, too)
1 pint ripe cherry tomatoes, halved
2-4 tablespoons extra-virgin olive oil, divided
3 cloves of garlic, finely chopped
Himalayan salt crystal and freshly ground black pepper
Small handful roughly chopped parsley
Step 1Heat 2 tablespoons olive oil in a sauté pan over low heat. Add the garlic and sauté for 15 seconds. Add the tomatoes, turn up the heat to medium-high and sauté, stirring frequently, until they have a soft consistency, about 7 minutes, or until they have the taste and look you like (trust your instincts!). You can lower the heat if the tomatoes begin to stick. Add a little salt and pepper if you would like.
Step 2Heat a large non-stick sauté pan with 1-2 tablespoons olive oil over medium-high heat. Add the shrimp in a single layer and cook about 1-2 minutes each side. Season with salt and pepper. Remove from heat.
Step 3To serve: divide the shrimp between two plates and garnish with parsley or basil. Enjoy!
Did you like this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
5 (1) Taco night is a favorite in our house and this spread all plant-based and all flavorful. TACO NIGHT Taco Options Romaine lettuce hearts or butter lettuce cups (no heating required) Siete Almond, Cashew or Cassava wraps (best warmed) Vegetable Options Sautéed, grilled or […]
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!