There’s a shrimp dish at our favorite tapas restaurant that is pretty simple — shrimp in a garlic and chili infused olive oil. I used some of our last-of-the-season corn and tomatoes from our CSA to build on that garlic-and-shrimp combo for a really fast, fresh and flavorful weeknight family dinner. Shrimp is one of the things I always keep on hand in the freezer for throwing together a meal in a hurry — it can defrost in the time it takes to boil water for pasta to go with it.
{FoodieTots Tip: look for wild caught Bay or Gulf/Key West shrimp, which have a higher Seafood Watch sustainability rating than the farmed imports.}
To make the sauce, I employed a trick learned from the chef of that tapas restaurant, José Andrés (you may have caught his Made in Spain series on PBS): grating fresh tomatoes to extract the juice and pulp and leave behind the skin. This way your finished dish doesn’t have those bits of tomato skin mucking up the texture. Older kids can help with that step, too.
Watch the six-second video here, or scroll down for the recipe. (Apologies for the awkward end to the video, I seem to have recorded my carrying it outside for it’s finished photo….)
Shrimp with Corn and Tomato from Colleen | GlassBottle on Vimeo.
Recipe: Shrimp with Corn and Tomato
Makes 4 servings
Ingredients:
- 1 pound peeled and deveined uncooked shrimp, defrosted
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 ear corn, kernels removed (or 1 cup frozen corn kernels, defrosted)
- 2 large tomatoes, halved and grated over a bowl to catch pulp and juice
- pinch of Merken, a Chilean red pepper, or other red pepper flakes
- pinch of sea salt
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add garlic and cook until just beginning to brown around edges.
2. Add shrimp and cook, turning once or twice, until pink, about 4-6 minutes.
3. Add corn and tomato pulp and cook 2 minutes.
4. Remove from heat and season with red pepper and salt.
Serve with crusty bread to sop up the sauce, or over rice or pasta if desired.
What’s your favorite shrimp recipe?
