Garlicky Shrimp with Tomatoes & White Wine
3 tbsp. Extra-Virgin Olive Oil
4 cloves Fresh Garlic, thinly sliced
2 medium Shallots, thinly sliced crosswise
1 pt. Grape Tomatoes, halved lengthwise
1 lb. Large Shrimp, peeled, deveined & tails removed
½ tsp. Crushed Red Pepper
3 tsp. fresh/1 tsp. dry Thyme leaves
¼ tsp. Salt
¼ tsp. Black Pepper
1 cup Dry White Wine
4 cups Cooked Rice or 12 oz. Cooked Pasta of Choice
In a large skillet over medium-high heat, warm the oil. Add the garlic and shallots and sauté about 1 minute. Next add the tomatoes and cook 3 to 4 minutes or until they begin to soften. Now add shrimp, red pepper and thyme. Stirring occasionally, cook about 3 minutes or until shrimp is pink. Mix in salt, pepper and wine bringing to a boil. Reduce heat to low and simmer until liquid is reduced by half. This should take around 3 minutes. Serve over rice or pasta.
Note: I would use something in the range of 24 to 36 shrimp per pound for this recipe. You could use larger shrimp and leave the tails too for a different look.
Ideas for Future Efforts__________________________________________